White Balsamic Vinaigrette
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Credit: Thomas Martinez, Executive Chef, Mission Beach Café, San Francisco
The National Culinary Review, May 2010
From the Chef
“Courtesy of California Avocado Commission”
Ingredients
¼ oz. minced shallot
3 oz. white balsamic vinegar
8 oz. extra virgin olive oil
Salt, to taste
Instructions
Method: Put shallots in bowl. Add vinegar; set aside for 15 minutes. Add olive oil; whisk to emulsify. Season to taste with salt. Reserve ¾ cup vinaigrette to dress spring mixed greens salad and ¾ cup for mango vinaigrette recipe.
Yield
1½ cups
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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