Recipes — Vinaigrette

Amy Ingram

Apricot and Basil Vinaigrette

4 tablespoons LG Apricot White Balsamic 4 tablespoons LG Mild Extra Virgin Olive Oil 1 tablespoon Minced Shallot 1-2 tablespoons (depending on desired consistency) Edmond Fallot Basil Dijon Mustard Sea salt and Pepper to taste Whisk ingredients together.

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Amy Ingram

Chili Mango Cilantro Vinaigrette

Ingredients: 2 tbsps. LG Mango White Balsamic 4 tbsps. LG Mild Extra Virgin Olive Oil 1/2 cup cilantro, roughly chopped 1/4 jalapeno   Directions: Add all ingredients to a blender and puree until smooth. Adjust to taste.

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Amy Ingram

Truffle & Honey Vinaigrette

 This vinaigrette is a nice balance of earthy truffle and sweet honey flavors. Drizzle over a nice Arugula salad with roasted beets and goat cheese. Ingredients:  1/2 cup LG Mild Extra Virgin Olive Oil 2 Tbsp. LG Black Truffle Gourmet Oil 1/4 cup LG Pinot Nero Rose Balsamic 1 Tbsp. Dijon Mustard 1 tsp. Local Honey 1 Shallot, minced 1/2 Garlic clove, minced Salt and Pepper to taste   Directions: In a mixing bowl add the shallot, garlic, mustard, honey and balsamic together.  Slowly whisk in the oil, mixing vigorously. Add the salt and pepper to taste and combine.  ...

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Tiara Phaboonheuang

Cilantro Lime Vinaigrette

   This vinaigrette is for you if you're a lover of cilantro. Toss over a fresh garden salad or even brush over fish before cooking for a snap of flavour!    Ingredients: 1/2 cup Medium Intense Extra Virgin Olive Oil 1/2 medium sized lime, juiced 2 tsp. garlic, diced 2 tbsp. Pure White Balsamic 2 handfuls of fresh cilantro 1-2 tbsps. water     Directions: Blend all ingredients in a blender or food processor until smooth. Store in the refrigerator until ready to serve.

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