Sweet with a little tartness, Peach White Balsamic Vinegar is simply amazing paired up with Rosemary Extra Virgin Olive Oil in this vinaigrette. A must for salads. It also makes for an excellent marinade and basting sauce. Marinate chicken tenders in this vinaigrette for an hour before cooking (thank us later.) Or brush it on shrimp and saute or grill. Big flavors and so many possibilities.
Time: 5 min
Makes 1 cupRating
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Loading...| 1/4 cup Peach Balsamic Vinegar | |
| 1 tsp minced garlic | |
| 2 tsp minced shallot | |
| 1/2 tsp Salt | |
| 1/4 tsp ground black pepper | |
| 3/4 cup Rosemary Extra Virgin Olive Oil |
| 1. | Whisk the Peach Balsamic Vinegar together with the garlic, shallot, salt and pepper. Let sit for 5 mins for the salt to dissolve. |
| 2. | Slowly drizzle the oil into the vinegar while whisking continuously. |
| 3. | Taste and adjust with more salt and pepper if desired. Serve over salad greens or drizzled over fish, shrimp or chicken. |
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