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Balsamic Vinaigrette for Roasted Acorn Squash Salad

This recipe for balsamic vinaigrette, adapted from Sara Foster's "Fresh Every Day" cookbook, is a wonderful dressing for her Roasted Acorn Squash Salad.

  • yield: Makes 1 cup
Photography: not applicable

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Ingredients

  • 4 garlic cloves
  • Sea salt
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 2 tablespoons red-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper

Cook's Note

Store refrigerated in an airtight container for up to 1 week.

Directions

  1. Step 1

    Using a mortar and pestle or the flat side of a chef's knife on a cutting board, mash together garlic and 1/2 teaspoon salt to form a paste.

  2. Step 2

    In a medium bowl, stir together garlic paste, mustard, and balsamic and red-wine vinegars. Add oil in a slow, steady stream, whisking until incorporated. Season with salt and pepper.

Source
The Martha Stewart Show, October Fall 2005

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