Cooking From Memory ~ A Recipe Journal

Balsamic Vinaigrette

Balsamic Vinaigrette

It’s just before 8 AM and I’m nestled into the corner of a coffee shop on this rather blustery, wet spring morning. The usual sounds of people coming and going, quiet table conversations, and the barista’s frequent laughter between steaming milk for latte’s and pulling shots are nearly beyond my awareness. I’m fully engaged in the the latest addition to my already bursting collection of cookbooks–“Microgreens: A Guide to Growing Nutrient-Packed Greens” by Eric Franks & Jasmine Richardson. It’s a fabulous resource for the ‘start-to-finish’ process of planting, growing, harvesting and enjoying these nutritious plants right at home.  No kidding … by 8:15 AM I’m craving a salad.  And whatever winds up on my plate today, the vinaigrette below will wind up on top.


Ingredients ~

  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon light brown sugar
  • 1 garlic clove, crushed
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup extra virgin olive oil

Method ~

Blend all of the ingredients—except the olive oil in a medium sized bowl.  Once the ingredients are well blended, whisk in the oil until smooth.

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