Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture.
Ingredients:
Preparation:
Combine all ingredients in a jar and shake well. Dressing needs to be shaken every time you wish to use.
Submitted by Alex Schulman
Ingredients (dressing)
3 tablespoons Aged Raspberry Balsamic
1 teaspoon lemon juice
2 tablespoons Toasted Almond Oil
1 teaspoon Dijon style mustard
1/2 teaspoon salt
fresh ground black pepper to taste
1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Cherve cheese
2 quarts of your favorite lettuce greens
DirectionsPlace all dressing ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.
Ingredients
4 tablespoons Aged Maple Balsamic Vinegar
2 Tablespoon aged red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons Ultra Premium extra virgin olive oil (your choice)
2 tablespoon finely minced shallots
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
2 quarts young spinach leaves, stems removed, washed
Directions
Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking – remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.
Serve warm
Courtesy of Rachel Bradley-Gomez