White Balsamic Vinaigrette

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Use this vinaigrette in the recipe for Wild Salmon with Pan-seared Apricots and Summer Berries in a Baby Arugula Salad.

Ingredients

  • 1/4 cup white balsamic vinegar (or your favorite vinegar) Add to list
  • 1 teaspoon maple syrup, sugar or honey Add to list
  • 2 tablespoons extra virgin olive oil Add to list
  • 2 tablespoons walnut oil (or you may use all olive oil if you like) Add to list
  • Sea salt and freshly ground pepper to taste Add to list

Preparation

Combine all of the ingredients in a small bowl.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 12, 2010.

Lynne Vea

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.

Learn more about our recipes. View guidelines »

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