SHOOC Specialty Vinaigrettes

by Marc Golick on July 11, 2012

Walnut + Sherry Vinaigrette
Yield: 1/2 cup

Ingredients:
¼ c Walnut Oil
¼ c Sherry Vinegar
1 tsp Dijon Mustard
1 tsp Range Wildflower Honey

Procedure:
Stir all the ingredients together in a small bowl.

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Orange + Sparkling Vinaigrette
Yield: 1/2 cup

Ingredients:
¼ c Orange Extra Virgin Olive Oil
¼ c Sparkling Wine Vinegar
1 tsp Tarragon-Dijon Mustard
1 pinch Organic Grey Sea Salt

Procedure:
Stir all the ingredients together in a small bowl.

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O’Kelly Girls Vinaigrette
Yield: 1/2 cup

Ingredients:
¼ c Lemon Extra Virgin Olive Oil
¼ c Sparkling Wine Vinegar
1 tsp Honey-Balsamic Mustard
1 pinch Organic Grey Sea Salt

Procedure:
Stir all the ingredients together in a small bowl.

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Red Wine Vinaigrette
Yield: 1/2 cup

Ingredients:
¼ c New Harvest Twin Sisters Extra Virgin Olive Oil
¼ c Cask 85 Red Wine Vinegar
1 tsp Basil Dijon Mustard
1 pinch Organic Grey Sea Salt

Procedure:
Stir all the ingredients together in a small bowl.

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Dipping Vinaigrette
Yield: 1/2 cup

Ingredients:
¼ c New Harvest Twin Sisters Extra Virgin Olive Oil
¼ c Balsamic Vinegar di Modena
1 tsp Organic Dipping Herbs
1 pinch Organic Grey Sea Salt

Procedure:
Stir all the ingredients together in a small bowl.

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Sherry-Rosemary & Orange Vinaigrette
Yield: 1 cup

Ingredients:
½ cup Sherry Vinegar
¼ cup Rosemary Extra Virgin Olive Oil
¼ cup Orange Extra Virgin Olive Oil
1 Tablespoon Honey Balsamic Dijon Mustard
1 pinch Organic Grey Sea Salt
1 pinch Fresh Cracked Black Pepper
1 Organic Fresh Rosemary Sprig

Procedure:
Combine all ingredients in a jar and shake vigorously. Let sit at room temperature for at least ten minutes then remove the rosemary sprig. Refrigerate until ready for use.

*Toss with organic baby greens, or use as a fantastic marinade for veggies, poultry, lamb or beef.

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Florence Vinaigrette
Yield: 1 cup

Ingredients:
½ cup New Harvest Twin Sisters Extra Virgin Olive Oil
¼ cup Napa Valley Red Wine Vinegar
¼ cup Balsamic Vinegar of Modena
1 pinch teaspoon Organic Grey Sea Salt
1 pinch Fresh Cracked Black Pepper

Procedure:
Combine all ingredients and whisk lightly.

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Sparkling-Balsamic Vinaigrette
Yield: 1/2 cup

Ingredients:
2  Tablespoons Sparking Wine Vinegar
3 Tablespoons Methode Tradizionale Balsamic Vinegar
1/3  cup Twin Sisters Extra Virgin Olive Oil
1  pinch Organic Grey Sea Salt
1  pinch Fresh Cracked Black Peppercorns

Procedure:
Combine all ingredients and whisk until incorporated.

*This struck me as something I’ve never done… blending two fabulous vinegars makes for one fabulous vinaigrette. Add a few pinches of our Organic Dipping Oil Herb Blend for a tart, sweet & buttery bread dip.

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Sparkling Orange & Truffle Vinaigrette
Yield: 1/2 cup

Ingredients:
1/4  cup Sparking Wine Vinegar
1/4  cup Orange Extra Virgin Olive Oil
1  Tablespoon Branches Organic Citrus Blossom Honey
1/2  teaspoon Black Truffle Oil
1  pinch Pink Himalayan Sea Salt
1  pinch Fresh Cracked Black Peppercorns

Procedure:
Combine all ingredients and whisk until incorporated.

*Drizzle over baby spring greens with crumbled goat cheese, heirloom tomatoes and shaved fennel for a Provencal style salad sure to be an addition to your recipe book.

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Smokey-Spakling & Walnut Vinaigrette
Yield: 1/2 cup

Ingredients:
1/4   Cup  Sparkling Wine Vinegar
1/4   Cup  Walnut Oil
1  teaspoon  Honey-Balsamic Dijon Mustard
2  pinches  Alder Wood Smoked Sea Salt
2  pinches   Fresh Cracked Black Peppercorns

Procedure:
Combine all ingredients and whisk until incorporated.

*Drizzle over hearty summer greens or baste chicken breast on the grill.  Try it as a dressing for new potato salad and add crispy bacon bits, and fresh thyme leaves for a unique twist on an old favorite!

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Hazelnut & Cask 85 Vinaigrette
Yield: 1/2 cup

Ingredients:
1/4  Cup  Tablespoons Hazelnut Oil
1/4  Cup Cask 85 Eighteen Year Old Red Wine Vinegar
1 1/2  teaspoons Green Peppercorn Dijon Mustard
1  Tablespoon Branches Organic Wildflower Honey

Procedure:
Combine all ingredients and whisk until incorporated.

*Use a salad dressing for hearty summer greens such as romaine lettuce or baby spinach, or as a marinade for poultry, pork, steak or veggies.

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Herbed Cask 85 Vinaigrette
Yield: 1/2 cup

Ingredients:
1/4  cup Cask 85 Eighteen Year Old Red Wine Vinegar
1  teaspoon Dijon Mustard
1  Tablespoon Branches Organic Black Button Sage Honey
1  pinch Fresh Cracked Black Peppercorns
1/2  cup Rosemary Extra Virgin Olive Oil

Procedure:
Combine all ingredients and whisk until incorporated.

*Use a salad dressing for hearty summer greens such as romaine lettuce or baby spinach, or as a marinade for poultry, pork, steak or veggies.

Truffled Sherry Vinaigrette
Yield: 1/2 cup

Ingredients:
1/4  cup Sherry Vinegar de Espana
1  teaspoon local clove or wildflower honey
1  pinch White Truffle Sea Salt
1  pinch Fresh Cracked Black Peppercorns
1  pinch Organic Dipping Oil Herb Blend
1/4  cup Hazelnut Oil

Procedure:
Combine all ingredients and whisk until incorporated.

*Drizzle over baby spring greens or baby spinach with crumbled goat cheese, heirloom tomatoes, fresh torn basil and toasted pine nuts for one of a kind summer salad sure to wow.

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