Salad greens, broken chunks of Parmesan cheese and pecan pieces with balsamic vinaigrette dressing Ingredients:
* 2 Tablespoons balsamic vinegar
* 1 Tablespoon red wine vinegar
* 1 Tablespoon Dijon mustard
* 1 teaspoon light brown sugar
* 1 garlic clove, crushed through a press (optional)
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3/4 cup extra virgin olive oil
It keeps in the refrigerator, I don't know how long- I always eat it within weeks
Then upon visiting downtown Duncan's fun and quaint kitchen store Distintive-Decor I found a balsamic fig dressing /marinade on sale. Buy.
It has a recipe on the side and this is it.
You marinade chicken in the stuff, grill it then slice it up.The chicken was wonderful alone.
On a spring salad with cilantro leaves added (never tried before but it was delightful)with cran raisins, pacans, feta cheese and apples it was wonderful.
Now you see why I don't eat out much- I can make it at home. Wait I make it at home because I don't get out much
distinctive-decor.com sells online but I didn't see this particular one listed, may have to go to manufacturer.
3 comments:
Yum! The homemade dressing looks good. Chad got me a new italian cookbook for Mother's Day and the author said they only use EVOO and balsamic vinegar on their salads. I tried it and didn't love it but think I might have used too much vinegar. I will try your recipe. Looks so good and I'm a girl who needs measurments! Thanks :)
Lori...a question...what do you store this in? I was trying to think of something I could shake up before I used it but then thought I would ask Mrs. Balsamic Vinegar herself :)
Okay...made this tonight. It took me until today to get a squirt bottle from Walmart ($.98 baby!). I left out the red wine vinegar because I didn't have it on hand but I tasted it and it was SO good.
I have a friend coming for lunch tomorrow. She is going to love it on our spinach salad with fresh tomatoes and Parmigiano-Reggiano cheese!
Thanks for sharing!!
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