Honey Balsamic Vinaigrette
by Victoria Challancin
Note to Readers: I am still posting from draft mode as I am on the road. I just left Morocco and am now in Paris en route to Istanbul: Thanks for bearing with me.
In my family, my vegetarian husband and his carnivore wife, me, eat a lot of salads. And a cook can never have enough recipes for dressings and vinaigrettes in his or her repertoire. Not to denigrate a dressing of a simple squeeze of lemon juice and a lug of good olive oil, sometimes I still like to change things up. This dressing is an example of lovely ingredients that come together in a pleasant, gentle way. For this salad I used a romaine lettuce, mango, cooked beets, alfalfa sprouts, red bell pepper, and blue cheese--because it was what I had on hand.
Note: Don't miss the delicious Mango and Strawberry Vinaigrettes I posted here.
(Recipe by Victoria Challancin)
2 teaspoons Dijon mustard
1/3 cup balsamic vinegar, white, dark,or fruit-flavored
2 Tablespoons honey, or to taste
1 small garlic clove
1 cup light olive oil and/or grape-seed oil
Sea salt and freshly ground black pepper to taste
Place ingredients in a blender and process until smooth.
Cook's Note: Of course you can sharpen this with more mustard and more vinegar, or sweeten it with more honey. Make it work for you--but do use it because it gives a refreshing lift to any salad!
Flavors of the Sun Cooking School
San Miguel de Allende, México
©Victoria Challancin. All Rights Reserved.
(Recipes are to be shared with love--my photos aren't--thanks for respecting this)