Apple Balsamic Vinaigrette Food

APPLE WALNUT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
• in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You'll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.

APPLE-BALSAMIC VINAIGRETTE

Steps:

• In a screw-top jar, combine shallots, apple cider, vinegar, olive oil, mustard, salt, and black pepper. Cover and shake well. Serve over fresh spinach if desired.

APPLE BALSAMIC VINAIGRETTE

Steps:

• Use equal parts of above ingredients. I usually use 3 tablespoons.
• Microwave apple jelly about 20 seconds or until liquid.
• Add balsamic vinegar.
• Whisk vinegar and jelly together while adding olive oil.
• Taste to determine if you need any more of any ingredient. Use more jelly if you would like more of an apple taste.

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
• To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
• Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
• To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
• Combine salad and dressing, serve.

APPLE BALSAMIC VINAIGRETTE

Steps:

• In skillet over medium-high heat, melt the brown sugar, stirring constantly. Carefully pour in cider vinegar (it will steam and bubble up) and continue to cook and until sugar dissolves. (Sugar will clump at first but then dissolve.) Add apple juice and balsamic vinegar. Turn into a bowl and set aside. Rinse skillet, then add olive oil and heat over medium-high heat. Add shallot, garlic, basil and pepper and cook until shallots are tender, about 3 minutes. Stir in sugar-vinegar mixture and season to taste with salt.
• Can be made ahead and stored in covered container in refrigerator.

MARTHA'S FAVORITE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)