In a small bowl whisk together the ¼ cup of olive oil, white balsamic, Dijon mustard, a touch of honey, red pepper flakes, salt and pepper to taste. Whisk it until it emulsified or well combined.

Makes 2 cups.In a large bowl, whisk together the vinegar, shallots, Dijon and juice concentrate. Add chili flakes, fennel seeds, salt and pepper to taste, and whisk well. Slowly drizzle in the oil ...

DRESSING Kurtis’ White Balsamic Vinaigrette * 4 tablespoons white balsamic vinegar * 1 tablespoon chopped fresh thyme or 1 / 2 teaspoon dried thyme * Pinch salt and fresh-ground black pepper * 1 ...

¼ Cup White Balsamic Vinegar ½ Cup Extra Virgin Olive Oil 4 Cups Salad Greens-spring mix, arugula, romaine, cut into 1" pieces 1 Cup Native Strawberries-cut into wedges ½ Cup Red Onions-thinly ...

2. Toast the fennel seeds in a dry pan on top of the stove, keeping the seeds moving, until fragrant. Cool and then crush in a mortar. If you don’t have a mortar and pestle, place seeds in a ...

Drizzle over enough vinaigrette to moisten and gently toss so all the leaves are covered in vinaigrette. Place in a serving bowl and serve immediately.

1 garlic clove, smashed 1 heaping tsp Dijon mustard 1 tsp brown sugar ½ tsp kosher salt ¼ tsp ground black pepper ¼ cup white balsamic vinegar ¼ - ½ cup canola/olive oil blend ...

1/4 cup white balsamic vinegar 2 Tbsp fresh lime juice 3 Tbsp honey or other sweetener of your choice 1 Tbsp Dijon mustard 3 garlic cloves, minced 1 Tbsp dehydrated onion 1/2 tsp dried rosemary ...

Red, white or sherry vinegar, or lemon juice, can replace balsamic. Swap out maple syrup for honey or agave, if you prefer. Try another herb, such as rosemary or thyme, or even parsley or tarragon.