Balsamic Vinaigrette

Written By Scott Buzik

This sweetness of this vinaigrette is a perfectly balanced to enhance the assertiveness of greens such as arugula, radicchio, mustards, and cress. The recipe uses walnut oil, but don’t hesitate to substitute a grassy olive oil or any other favorite salad oil. I combine two vinegars in this recipe—a good quality red wine vinegar and a thick, sweet aged balsamic—because I think they strike the right balance of sweet and tangy.

INGREDIENTS

  • 1 T Shallot, finely minced

  • 3 T Red wine vinegar

  • 2 T Balsamic vinegar

  • 2 t mustard, whole grain or Dijon

  • 2 t Honey

  • Salt and pepper to taste

  • 1/3–1/2 C Walnut oil

In a wide, medium-size bowl, mix all of the ingredients except for the oil together. Let those ingredients to rest together for 15 minutes to allow the vinegars to mellow out those shallots. Then, slowly whisk the oil into the vinegar mixture, drizzling the oil in a thin steady stream. Taste to determine if it needs more salt or pepper. If the flavor are too intensely concentrated, slowly whisk in a tablespoon or two of water to lighten it up.

Spoon some of this vinaigrette into bottom of a large salad bowl. Then, add your salad greens on top of the pool of dressing, tearing any large pieces into smaller pieces. Season with a a touch of flaky salt and a few grindings of black pepper. Toss, lifting the greens from the bottom and trading those on the top until everything is well coated. Add some diced apple or pears, toasted walnuts, pickled beets, crumbled blue cheese, or dried cherries. Drizzle a little more vinaigrette over the top and serve.

Scott Buzik