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Ingredients for Vinaigrette

10 oz Extra virgin olive oil

2 oz White wine vinegar

3 oz Valley Mist wine

2 t salt and 1 of pepper

1 t Dijon mustard

1 T lemon juice

1 or 2 peeled garlic cloves pressed or minced

1/2cup Fresh mixed herbs minced

White Wine Vinaigrette featuring Valley Mist Wine

I like to start thinking about a vinaigrette dressing in terms of a ratio. My starting point is 2 parts oil for every 1-part vinegar. Thinking about how I want it to taste is the fun part because it lends itself to many a variation.  After reading through the recipe below, I’m sure you will have some suggestions to make it your own.

 

Farmstead Green Salad with Grilled Chicken

Method for Vinaigrette:

Place all the ingredients in a bowl and mix well, in a dressing shaker and shake it up, or in a blender for 10 seconds if you like. Anyway you shake it, this vinaigrette dressing will separate while not in use.

Method for Vinaigrette Emulsion: use a blender, processor or hand blender

If you want to practice your cooking skills or learn a new one, try it this way. This method will not separate. Place everything, EXCEPT oil, herbs and garlic, in the blender cup. Put the lid on and turn on. Slowly drizzle oil through the little hole in the top of food processors, or take out the plug in the middle of your blender lid. Watch the mixture get thicker as all the oil and liquid emulsify. After that add the minced herbs and garlic and mix just long enough to incorporate, about 5 seconds or less.

Grilled Baby Romaine. I used a bit of the dressing on the cut side, then grilled it.
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