Balsamic Vinaigrette

recipe
Store leftover vinaigrette in the refrigerator for up to 2 weeks.

 

Yield:

Makes 2 cups

Recipe from

Recipe Time

Prep: 5 Minutes

Ingredients

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Preparation

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.

Note:

Chef Franklin Biggs,

Homewood Gourmet, Birmingham, Alabama,

February 2006
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