White Balsamic Vinaigrette

Or as sister and I named it today Sweet Sister’s Vinaigrette. For lunch today dear sister came over and made lunch while I worked from home. She made gnocchi with a carbonara sauce both from World Market. She also had spinach and mushrooms for a salad. She asked me to walk her through making a vinaigrette. That is when it happened. She asked if she could use walnut oil instead of olive oil. I said why not? I suggested using white balsamic instead of balsamic vinegar. And so it is that Sweet Sister’s Vinaigrette was born. It is so so good. I actually stopped my work to post this. Shhh! Don't tell on me. I guess that is a perk of working from home. Anyway, the dressing is deliciously sweet from the white balsamic and the honey. Sister said it reminded her of sweet vidalia onion dressing. She said she wants to try replacing the garlic with onion very soon. I love it just as is. I think this is my new go to dressing for spinach salads. You just have to try this one.

White Balsamic Vinaigrette

aka Sweet Sister’s Vinaigrette

Makes approx. 1/2 cup

Ingredients

3 oz walnut oil

1 oz white balsamic vinegar

1 tsp Dijon mustard

1 garlic clove, minced (approx. 1/2 tsp)

1 tsp honey

1/8 tsp Italian seasoning

Salt, black pepper and red pepper flakes, to taste

Directions

Mix vinaigrette ingredients in a small mason jar. Secure with lid and shake until emulsified. Store remaining dressing in the refrigerator for up to a week. Great over a spinach and mushroom salad.

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