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
Source: The Martha Stewart Show, October Fall 2005
- 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
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.
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.