Prep 5 mins
Cook 0 mins
I collect many of my recipes by asking chefs at restaurants for their recipe for something that I particulary enjoyed. This vinaigrette recipe came from Morton's in Denver. I use it for salads, pasta and vegies.
- 3⁄4 cup balsamic vinegar
- 6 tablespoons Dijon mustard
- 1 1⁄2 teaspoons sugar
- 1 tablespoon garlic, finely minced
- 1 1⁄2 teaspoons kosher salt
- 3⁄4 teaspoon white pepper
- 3⁄4 teaspoon cracked black pepper
- 1 cup light vegetable oil
- 1 cup olive oil
- 2 tablespoons walnut oil
- In a blender or food processor:.
- Add first seven ingredients.
- Blend well.
- Slowly add the oils.
- Blend until well emulsified.
- Keeps well in the refrigerator for up to 2 weeks.
OH MY GOODNESS!!! OUTSTANDING!!!! A MUST TRY!!! I decreased the recipe by 1/3 and subbed out a little of the oil for water (to decrease fat) and subbed out some Stevia for the sugar and it was absolutely amazing. This is a nice, thick, wonderfully flavored dressing. Would be perfect atop a tomato/onion salad. I served it atop a salad of mixed greens, pears, grapes, bacon, red onion and blue cheese and we all licked our bowls clean! This reminds me of the balsamic vinaigrette they serve at Annie Gunn's in Chesterfield, MO. Thanks for posting this new favorite!
I made 1 c. of this recipe and it is soooo good. Put it on Pear Salad With and Bacon, Gorgonzola and Candied Walnuts. WOW. Will make it all the time.