I recently went searching for some new dressing recipes. I’ve been on a huge salad kick lately and I have finally started to get tired of my amazing 18-year Balsamic from Le Roux Kitchen in Portland, ME, where my family lives. On a recent trip there (to replenish my balsamic supply), I noticed that they have various infused balsamics–but the selection was so overwhelming that I ended up going with the basic stuff. Next time I’m determined to narrow my choices down to 2 or 3 and experiment with them. They also have an equally large selection of olive oils…
I found this vinaigrette when I was making a Five Bean Picnic Salad recipe that I found online. For the salad, I eliminated the hot sauce so that I could add strawberries for a twist on the classic champagne and strawberries combo. I’m a big proponent of putting fruits in salads, although I have discovered that a surprising number of people like to keep them separate. If that’s you, try adding a dash of fruit juice to the vinaigrette instead.
I tossed this into a wild arugula salad with sliced strawberries and some hydroponic watercress.
Adapted from Epicurious
1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar (I used O Citrus Champagne vinegar)
2 tablespoons fresh lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified.