Ingredients
¼ cup Buona Cucina dark or white balsamic vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
1 small shallot, minced
¼ tsp sea salt
¼ tsp ground black pepper
½ cup Buona Cucina Extra Virgin olive oil
Directions
Whisk together the balsamic, Dijon, honey, shallot, salt, and pepper until blended. Gradually whisk in the olive oil, blending well.
Use immediately, or store in an airtight container in the fridge for up to 24 hours and allow to come to room temperature before serving as the oil will have solidified.
Try some of these combinations for a twist. Just use the basic-balsamic vinaigrette recipe above as the base for the dressings, just change out the vinegar and oil.
Asian Charm try the Honey Ginger white balsamic vinegar and an Orange olive oil. Use with mixed greens, sliced green and red bell pepper, carrots, baby corn, water chestnuts, grape tomatoes, sesame seeds, and mandarin oranges.
Strawberry and spinach salad try strawberry dark balsamic vinegar and an Orange olive oil. Use with spinach leaves, strawberries, green grapes, pears, goat cheese and walnuts.
Fall salad try Cinnamon Pear dark balsamic vinegar with a fruity EVOO. Use with apples, candied walnuts, or pecans, fried cranberries, and top off with Brie.
Caprese salad try Neapolitan Herb or Traditional dark balsamic vinegar and basil olive oil. Use with fresh mozzarella cheese, sliced fresh tomatoes and fresh basil leaves.
Italian Caesar try Sicilian Lemon white balsamic vinegar and Tuscan herb oil, and add 1 egg yolk, ¼ tsp. Worcestershire sauce, and 1 crushed garlic clove.