balsalmic vinagrette

[VHo]

this is probably old news here but as you know, so much is new to me.

I love the balsalmic vinagrette at the whole foods salad bar much better than my own. the person tending the bar was kind enough to share. this is from memory which is fading these days but something like this:

about 8:5 oil to vinegar
half the oil is evoo, and half canola or grapeseed. vinegar is their 365 brand balsalmic. garlic, s&p, a pinch of brown sugar, and a lot of basil. a splash of water to help emulsify. blend it up. I love it.

[blwchef]

We make ours with roasted garlic puree a little dijon and honey comes out nice a smooth but not too thick. Good balance, no sharp bite from the raw garlic.

[Peter]

a little dijon

Brandon, do you mean granulous (?term) or close grained Dijon mustard? I mostly use the granulous version.

Peter

[VHo]

"roasted garlic puree a little dijon and honey"

sounds awesome, I love roasted garlic. priceless!

[blwchef]

Peter, I mean prepared dijon like Maille or Grey Poupon. Smooth, not stone ground.