Our White Balsamic Vinaigrette is addicting. People like to put it on anything they can or just have it on a spoon. Of course it is great with a salad.
3 Tablespoons good honey
2 Tablespoons dijon mustard
1 teaspoon fine sea salt
1 teaspoon freshly crushed black pepper, finely ground
2 small garlic cloves (just throw them in)
1/2 cup Leonardo & Roberto’s Gourmet Blends White Balsamic Vinegar
1 1/2 cups canola oil
1) In a blender or food processor, blend the honey, balsamic, mustard, salt, pepper and garlic. While still blending, add the oil slowly.
2) Place in jar, refrigerate.
From the Kitchen of Chef Rick (www.cateredcourses.com). Chef Rick attended Culinary School in Santa Barbara, CA. After graduation, his experience includes: Fess Parker’s Red Lion Resort, the Windsor Court Hotel with Chef Kevin Graham (New Orleans, LA), Citrus with Chef Michel Richard (Hollywood, CA), and L’ Esperance with Michelin Chef Marc Meneau (Vézelay, in Burgundy France). Today, you will find him performing in private kitchens across Orange County, CA.