Rosemary Peach Vinaigrette

Posted on March 04, 2013 by Anne Milneck | 0 comments

A basic Vinaigrette is a 3:1 ratio.  Three parts oil to one part acid--the acid component is typically vinegar or citrus juice. If the acid is quite sharp--like lemon or lime--you'll need more oil and possibly some sweetness from sugar or honey.  In this vinaigrette, our Peach Balsamic is is both mild and sweet, so no sweetener should be necessary, but adjust to your taste. The Rosemary Olive Oil adds an amazing component that makes this vinaigrette something really special. It's great on salad but is also wonderful drizzled over fish or chicken.



1/4 cup Peach Balsamic Vinegar

3/4 cup Rosemary Extra Virgin Olive Oil

1 tsp minced garlic (optional)

1 tsp minced shallot (optional)

Salt & Pepper to taste



Slowly drizzle the oil into the vinegar while whisking continuously to create a temporary emulsion. Season to taste with salt and pepper. Serve over salad greens or drizzled over fish, shrimp or chicken.




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