Dijon Balsamic Vinaigrette Recipes

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

Steps:

• Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

Steps:

• In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.

Steps:

• In small bowl, whisk oil, vinegar, mustard, and mayo together until smooth and creamy. Crush herbes and add. Whisk to combine.

Steps:

• In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion.

Steps:

• combine all in a blender.
• serve.

Steps:

• In a medium bowl, whisk together the vinegar with salt, pepper, garlic, Dijon and/or sugar (if using) until all is dissolved. Taste BEFORE using either one or both of the optional ingredients.
• Very slowly start to drizzle in the olive oil while continuing to vigorously whisk.
• Use immediately on your favourite salad of mixed greens and enjoy.
• *Note: Store unused vinaigrette in a screw top jar in the refrigerator for up to 1 week. (I usually make a double batch to always have some handy, so when I'm in the mood for a salad, I don't have to bother making the dressing). Shake well before each use.

Steps:

• Preheat oven to 450 degrees.
• In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
• Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
• Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
• Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
• Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
• When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.

Steps:

• In a blender or food processor:.
• Add first seven ingredients.
• Blend well.
• Slowly add the oils.
• Blend until well emulsified.
• Keeps well in the refrigerator for up to 2 weeks.