Basic Balsamic:
3/4 cup olive oil
1/4 cup balsamic vinegar
2 tsps dark brown sugar
1 Tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
Combine all ingredients, mix thoroughly with whisk, blender, or shaken in a tightly sealed container.
Tangerine-Shallot Vinaigrette:
3 Tbsp Fresh Tangerine Juice
1 Tbsp Champagne Vinegar Or Sherry Vinegar
1/2 Tsp Minced Tangerine Peel
1 Sm Shallot, Minced
1/4 Tsp Salt
1/4 Cup Olive Oil
Combine all ingredients, mix thoroughly with whisk or shake well in tightly sealed container.
Light Italian Vinaigrette:
1 med. tomato, halved
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
2 tsp Dijon mustard
Pinch of sugar
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
1/8 tsp dried oregano
1/8 tsp dried basil
Kosher salt and freshly ground pepper
Slice tomato in half and rub the flesh of the tomato against a grater into a bowl, discarding the skin. Whisk in 1/4 Cup water and remaining ingredients.
Honey Mustard:
5 tablespoons medium body honey (such as sourwood)
3 tablespoons smooth Dijon mustard
2 tablespoons rice wine vinegar
Combine all ingredients, mix thoroughly with whisk or shake well in tightly sealed container.
