Balsamic Vinaigrette for Roasted Acorn Squash Salad

Name: Balsamic Vinaigrette for Roasted Acorn Squash Salad
Yield: Makes 1 cup
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

3 Ratings

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

The Martha Stewart Show, October Fall 2005, The Martha Stewart Show, Episode 1107

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Recipe Summary test

Yield:

Makes 1 cup

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

Directions

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.

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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.

Cook's Notes

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

Reviews

3 Ratings

5 star values: 0
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 3

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Balsamic Vinaigrette for Roasted Acorn Squash Salad

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Balsamic Vinaigrette for Roasted Acorn Squash Salad

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Ingredients

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Cook's Notes

Reviews

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