November 23, 2011

Bals Vin


A couple of years ago, while eating at a restaurant I ordered a salad and  asked for the Balsamic Vinaigrette dressing on the side. The server then looked at me and said, "Where do you want your Bals Vin?"  It caught me so off-guard that I began laughing so hard and I couldn't answer him.  I thought the term Bals Vin was hilarious and he, in turn, got the giggles, too. 

This "Bals Vin" recipe from my Aunt Janie is a superstar version that tastes great every time.  This dressing will fancy up even the simplest of salads.  From our family to yours - enjoy!




Balsamic Vinaigrette

Serves 4 to 6:  Makes about 1 cup

Print this recipe!


2 T balsamic vinegar

1 T red wine vinegar

2 t Dijon mustard

1 t light brown sugar

1 garlic clove, crushed through a press

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil or canola oil



In a medium bowl, whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.

Store in an airtight container.  Mason jars are great for this!



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