A balsamic vinaigrette goes great with other dishes besides a salad. Consider using it with fresh lobster, scallops, sliced tomatoes, roasted or steamed vegetables or artichokes. The beauty of the balsamic vinaigrette is that you can alter it to your individual taste and to whatever you are preparing.
The normal proportions for a basic balsamic vinaigrette dressing are one part balsamic vinegar to three parts olive oil, with seasoning of salt, freshly ground pepper and Dijon mustard. A rule of thumb is one teaspoonful of mustard for every half cup of salad dressing. The flavor of Celia’s White balsamic vinegar is light and honeyed, however other herbs and spices can enhance it or totally change it’s flavor, such as chives and sage. Even a small amount of finely grated fresh ginger root will add zest to your dressing.
It is all a question of how you want your finished dressing to taste.
3 tablespoons Celia’s White Balsamic Vinegar
1 teaspoon Dijon mustard
1 garlic clove, peeled and crushed through a garlic press
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
Use a blender to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings. Refrigerate and store in a covered container. Whisk well before serving.