Balsamicgoatcheesesaladdressing Recipes

BALSAMIC VINAIGRETTE

Steps:

• In a medium bowl, whisk together the mustard, garlic, shallot, salt, freshly ground black pepper, sugar and balsamic vinegar. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar at room temperature for up to 4 days. Shake to re-emulsify when ready to use.

BALSAMIC BLEU CHEESE SALAD

Steps:

• In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
• In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

BALSAMIC GOAT CHEESE SALAD DRESSING

Steps:

• Throw everything in the blender/food processor/hand-held immersion blender(mine has an attachment with a cup and lid, so I don't even need another container).
• Blend until everything is combined.
• Use right away or store in a jar in the fridge. You may need to give it a good shake just before using if you let it sit in the fridge for a few days.

BALSAMIC MARINADE FOR GOAT CHEESE

Steps:

• Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
• Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.

BALSAMIC SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.

BALSAMIC CAESAR SALAD

Steps:

• Preheat oven to 350 degrees.
• Whisk together half of the oil (1/4 cup), 2 of the garlic cloves, and salt together in large bowl. Add bread and toss to coat with oil mixture. Transfer to foiled-lined baking sheet. Bake until browned, about 12 minutes, stiring once. Cool completely.
• Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining oil, and remaining garlic in blender or food processor. Puree until smooth. Season with salt and peper.
• Toss lettuce and croutons with dressing to coat. Serve immediately.

ESER'S BALSAMIC SALAD DRESSING

Steps:

• Combine balsamic vinegar, honey, mustard, garlic, oregano, salt, and black pepper in a food processor. Turn the food processor on; pour olive oil in a steady stream into balsamic vinegar mixture until salad dressing is thick and creamy.

BALSAMIC DRESSING

Steps:

• Combine all ingredients in a small, heavy nonreactive saucepan and cook over moderate heat until syrupy and reduced to a scant 1/4 cup, about 12 minutes.
• Cool to room temperature.