White balsamic vinegar has a fragrant, sweet flavor that is so delicious on a bed of greens. I used it one time thinking it could be a direct substitute for traditional balsamic, and it definitely was not. But the happy discover led to this! I don’t follow the typical ratio for vinaigrettes (3 parts oil to 1 part acid) – I like it bold with a bit more vinegar and less oil. But if you prefer the standard, please feel free to adjust that here. Either way you’ll have a beautiful tasting dressing.
White Balsamic Vinaigrette
Makes about 1 cup
1/2 cup high-quality olive oil
2 Tbsp. white wine vinegar
2 Tbsp. white balsamic vinegar (I use this one that has just a hint of lemon)
1 1/2 tsp. Dijon mustard
1 medium clove garlic, finely minced
1/4 tsp. sea salt
Freshly ground pepper to taste
Place all ingredients in a mason jar (fix lid tightly!) and shake well to combine. You can also use a small food processor to combine the ingredients. Store in fridge to let flavors get cozy before using.
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