Happy October everyone! I am off early this a.m. on a flight headed to Chicago, so I've just got a quick post for today. Last night I hosted a dinner party for a group of friends. Though I had some balsamic vinaigrette in the fridge, I decided the "less processed" thing to do would be to make my own for a salad I was serving. I based this dressing recipe off my standard balsamic vinaigrette recipe, but added in a few extra seasonings.
Balsamic Vinaigrette with Dijon, Rosemary, and Oregano (printer-friendly version)
makes about 3/4 cup of dressing
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon organic Dijon mustard
1/4 teaspoon finely chopped dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1. Whisk together the balsamic vinegar, olive oil, and Dijon mustard. Stir in the rosemary, oregano, black pepper, and salt. Use immediately or chill in the fridge until ready to use. Stir thoroughly before using this to dress your salad.
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