Looking for a Fall Salad Dressing for Thanksgiving? Try my Fig Balsamic Vinaigrette.
1/4 cup Fig Balsamic Vinegar
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon sea salt
1 1/4 cup extra virgin olive oil
freshly ground pepper (to taste)
In a medium bowl, whisk together all ingredients except olive oil. Then slowly drizzle olive oil while whisking until fully incorporated. Serve on a salad or refrigerate up to a week.
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon sea salt
1 1/4 cup extra virgin olive oil
freshly ground pepper (to taste)
In a medium bowl, whisk together all ingredients except olive oil. Then slowly drizzle olive oil while whisking until fully incorporated. Serve on a salad or refrigerate up to a week.
This is a perfect dressing to add to mixed greens with fruit and nuts. It is great to add to a week night meal or for a casual dinner party with friends. I recommend the fig balsamic vinegar from J.D. Gourmet and the extra virgin olive oil from Hojiblanca for this recipe.
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