Vinaigrette

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Credit: Cynthia Walz, Executive Chef Member, Chef & Child, Chefs Move To Schools Committee
Chef & Child Ingredient of the Month, April 2013

Ingredients

¾ cup white balsamic vinegar
2 tablespoons honey
¼ cup Dijon mustard
2 tablespoons each fresh basil, parsley and tarragon
1 clove peeled garlic
2 chopped green onions
1 teaspoon Kosher salt
2 cups canola oil

Instructions

1. Place all ingredients except oil in a blender. Blend on medium speed for one minute and add oil in a steady stream until incorporated.

2. Add salt and pepper to taste.

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Tags

Chef & Child, Sauce/Dressing/Rub, Vegetarian

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Association of Nutrition & Foodservice Professionals