Rosemary Peach Vinaigrette

Posted on July 07, 2020 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.

 

Ingredients:
1/4 cup Peach Balsamic Vinegar
1 tsp minced garlic
2 tsp minced shallot
1/2 tsp Salt
1/4 tsp ground black pepper
3/4 cup Rosemary Extra Virgin Olive Oil

Directions:
Whisk the Peach Balsamic Vinegar together with the garlic, shallot, salt and pepper. Allow to sit for 5 mins for the salt to dissolve. Slowly drizzle the oil into the vinegar while whisking continuously. Taste and adjust with more salt and pepper if desired. Serve over salad greens or drizzled over fish, shrimp or chicken. Try it in our Salad in a Jar!

 


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