Sweet Balsamic Vinaigrette Recipes

SIMPLY SWEET BALSAMIC VINAIGRETTE DRESSING

Steps:

• Mince the garlic with a garlic press or a high-quality chef's knife.
• Measure all the other ingredients and add everything to your blender or food processor. With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.
• If you don't have a blender or a food processor, simply add all the ingredients to a jar with a twist off lid or even a bowl and just shake or whisk until everything's well-mixed.
• Use the dressing on a salad or as a marinade for other dishes. Transfer any leftover dressing to an airtight sealed container and store it in the fridge for up to 10 days.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

BALSAMIC VINAIGRETTE

Steps:

• In a medium bowl, whisk together the mustard, garlic, shallot, salt, freshly ground black pepper, sugar and balsamic vinegar. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar at room temperature for up to 4 days. Shake to re-emulsify when ready to use.

BALSAMIC VINAIGRETTE RECIPE

Steps:

• In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
• Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

ROASTED SWEET POTATOES WITH BALSAMIC VINEGAR AND ROSEMARY

Steps:

• Preheat oven to 400°. In a large bowl, toss sweet potatoes with oil, rosemary, salt and pepper; transfer to two 15x10x1-in. baking pans., Roast until tender and lightly browned, stirring occasionally, about 30 minutes. Toss with vinegar and cheese.

SALMON SALAD WITH SWEET BALSAMIC VINAIGRETTE

Steps:

• Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
• Pour wine into medium sized frying pan, add the Old Bay seasoning, then gently place the salmon into the pan. Turning burner to high, poach the salmon for about 4 minutes, turning the heat to medium, as the cooking action becomes vigorous. Gently turn salmon over to poach for another 4 minutes. Do not over cook, lest the salmon becomes dry in flavor, rather then moist.
• Meanwhile put all the salad ingredients in a large bowl. Add the vinaigrette, mix throughly and allow flavors to mingle before plating the salad.
• Place the salad on a plate, top with the poached salmon fillet. The salmon may be served warm, room temperature or cold. Enjoy!

SWEET BALSAMIC REDUCTION

Steps:

• In a small saucepan, place the balsamic vinegar and the sugar. Heat over medium-low heat and stir until the sugar is dissolved. Bring to a simmer and simmer until the vinegar is reduced to 3 to 4 tablespoons, is the consistency of warmed honey, and has a rich, caramelized sweet-tart flavor, about 10 minutes.
• Serve warm or at room temperature. Store in a tightly covered container in the refrigerator for up to 2 weeks.

SWEET BALSAMIC VINAIGRETTE | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Start by adding your balsamic vinegar into a mixing bowl
• Then add the rest of your ingredients EXCEPT the extra virgin olive oil
• Give everything a good whisk until everything is well combined. More importantly, you want to make sure that the brown sugar is dissolve
• Now whisk your balsamic vinegar again while you slowly add in the extra virgin olive oil. This will cause your vinaigrette to thicken and emulsify...aka... magic will happen!
• Store in a glass container and keep it in the fridge. Your dressing should last anywhere from 1-2 weeks. If you used fresh garlic, your dressing will last about a week or 10 days if you're lucky

WHITE BALSAMIC VINAIGRETTE (PANERA COPYCAT)

Steps:

• Whisk olive oil, balsamic vinegar, honey, salt, cracked black pepper, and garlic powder together in a bowl until smooth.
• Use on a salad.

SWEET BALSAMIC VINAIGRETTE

Steps:

• Mix all ingredients and serve over salad greens.