Apple Balsamic Vinaigrette Food

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.

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:

• Blend all in blender until smooth.

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.