It’s Wednesday and I promised to have the recipe for the White Balsamic Vinaigrette. Well, here it is.
Before I give you the recipe, let me give some of my tips:
- What is White Balsamic Vinegar? It is made with white wine
vinegar and grape must (sounds ghastly, but it is actually fresh
grape juice that is pressed from the skins, seeds, and stems of the
grapes.) It is usually used when the color of food will be affected
by using traditional Balsamic vinegar. White balsamic vinegar
is milder and less sweet than regular balsamic.
- Can the two vinegars be interchanged? Not really, because of the color
and flavor. It is better to substitute white wine vinegar for white
- Adding a little prepared mustard to a vinaigrette recipe not only
enhances the flavor but it also adds body.
- An easy way to make salad dressing is to place all ingredients in
a jar with a tight fitting lid then shake away!!!
- Substitute your favorite fresh herb for the rosemary.
Here’s the recipe:
(The vinaigrette recipe will make enough for later use — and it
should because it is so good!)
Dresses 6 salad servings
Makes about 1 cup vinaigrette
1/3 cup white balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon minced fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/4 teaspoon course black pepper
2/3 cup olive oil
1 package (5-6 oz.) mesclun salad greens or mixed baby greens,
rinsed and dried
1 small yellow pepper, thinly sliced
1/2 small red onion, thinly sliced
1/3 cup dried cranberries
- For vinaigrette, combine first 6 ingredients. With wire whisk, slowly
beast in olive oil until mixture thickens slightly.
- Toss greens, pepper, onion and cranberries with a few tablespoons
- Refrigerate remaining dressing.