3/4cupTrattore Farms Extra Virgin Olive Oil - Three Orchards Blend, Mission, Mediterranean, or Miller's Blend
1/8cupTrattore Farms Peach White Balsamic Vinegar
1tbspstone ground or Gijon mustard
1garlic clove, crushed
1/2tspsalt
1/4tsppepper
Instructions
Measure all ingredients into a bowl, blender, or jar.
Combine the vinaigrette: If using a bowl, use a fork or whisk to blend the vinaigrette rapidly. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.
Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste; tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.
Adjust the taste: Add more olive oil for a lighter flavor and lemon juice or Trattore Farms Pomegranate Vinegar for more tartness and more of the other ingredients to taste. Whisk, shake or blend to combine.
Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.
Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it's not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep up to 5 days; shake to recombine the vinaigrette before using.
Notes
You can substitute with Trattore Farms Cranberry Pear and Raspberry vinegar. Enjoy!