When I use it, all I do is just drip a little onto the greens. Usually just a mix of baby greens, a little chopped apple or pear, some goat cheese, and prosciutto. A little goes a long way and you won't miss the oil.
We use a very thick balsamic from a local vendor. You can find flavored (fig, raspberry, etc) varieties as well.
Blend balsamic vinegar with a bit of sugar and freshly ground black pepper.
Pour over thickly cut fresh ripe strawberries and toss. Eat as is for dessert.
Or serve marinated strawberries as a side salad over fresh spinach leaves and toasted pecans, with a drizzle of hazelnut or walnut oil. Sprinkle with a tiny pinch of sea salt. Add cooked chicken breast for a main dish salad.
Oh, and there is nothing more delicious than a balsamic/olive oil vinaigrette made with minced shallots and whole grain Dijon mustard. It makes a killer dressing for just about anything, including potato salad.
Vinaigrette ratio is 1 part vinegar to 3 parts oil. Dissolve any seasonings & spices in the measured vinegar, then slowly drizzle in the oil & whisk all the while. However, you may want to start with just a portion of balsamic with another lighter vinegar rather than just balsamic alone. I also prefer to cut down on the amount of oil I use when I do vinaigrettes.
Posts: 2749 | Location: Midwest | Registered: Nov 29, 2007
Best quality olive oil (2 to 1 proportion with vinegar), and a combination of regular red wine vinegar and balsamic vinegar, honey and a TB or two of water - shake and use. I always add onions to my salad greens, tomatoes, cucumbers, avocado, and cheese crumbles - sometimes, Kalamata olives and/or Craisins.
FFG: I have never used Dijon in my salad dressings but I know that it helps to emulsify the ingredients - and many chefs always begin with Dijon - including Jacques Pepin - who is a favorite of mine - especially loved it when he and Julia Child cooked together.