Aged Balsamic Vinaigrette
Yield: About 3/4 to 1 cup
There are as many variations of vinaigrettes or salad dressings as there are cooks to create them. There are some basic guidelines, however. For the most part a vinaigrette starts out with a good vinegar and a good oil. The proportions vary according to your taste. From there you are only limited by your imagination.
Combine all of the ingredients except the oil in a bowl. Pour the oil into the vinegar mixture in a thin stream, mixing it with a wire whip, until well blended.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.