White Balsamic Vinaigrette

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”


¼ oz. minced shallot
3 oz. white balsamic vinegar
8 oz. extra virgin olive oil
Salt, to taste


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.


1½ cups


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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