A balsamic vinaigrette can be very simple or can be made complex. Numerous herbs and spices can be substituted along with other flavors that mix well and enhance the inherent taste of aged balsamic vinegar. Search out recipes that include honey, seasoned sea salts, various nuts and seeds, dried fruit, and fruit juices. Gourmet chefs are constantly making new variations of the simple balsamic vinaigrette recipe.

If you’re going to use a vinaigrette over pasta, rice, or a potato salad, try using a little more wine vinegar and less olive oil in the vinaigrette recipe. These types salads invite a bit more wine vinegar taste and less olive oil.

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Balsamic vinegar and extra virgin olive oil are regarded as a healthy mixture by nutritionist and food professionals. Balsamic vinaigrettes are a healthy salad dressing option to that of bottled commercial salad dressings that have been processed and have many ingredients that are not favorable to a healthy diet. Most people rave about the flavor combination and full-bodied taste a balsamic vinaigrette brings to a salad. The balsamic vinaigrette has became the favorite salad dressing recommended by dietitians. A mixture of balsamic vinegar and olive oil offers antioxidant ingredients and heart healthy monounsaturated fatty acids. As an alternative to commercial processed salad dressings, a fresh made balsamic vinaigrette can help lower cholesterol levels. Balsamic vinegar is fat-free, high in potassium, and boasts of flavor unlike any other vinegar.

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Balsamic vinaigrette recipe that is simple and easy to make with a mild flavor of honey.

Gourmet star thistle honey is one of the best mild flavored honeys available and will add a delicious flavor to your balsamic vinaigrette recipe. If you can not find star thistle honey, you can substitute with a very light colored honey such as fireweed honey or even clover. Remember, the lighter in color the honey, the milder the flavor.

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From: The Saucy Cook
BY MARY JO SPIEGEL

This classic French balsamic vinaigrette is so easy it makes going to the store and buying salad dressing seem rediculous. By changing the type of mustard, vinegar or oil, you can create nearly endless variations. Add a little gourmet honey, change the herbs, season with salt and pepper. After you make this, try my other favorite version swapping honey mustard for Dijon and raspberry vinegar for balsamic.

Basic Balsamic Vinaigrette
1 tablespoon aged balsamic vinegar

4 tablespoons extra virgin olive oil

1 clove garlic , pressed through a garlic press

1 tsp gourmet raw honey (optional)

Method:

Put balsamic, Dijon mustard, extra virgin olive oil and pressed garlic in a tightly capped container or jar. Shake together until emulsified. Toss with salad. Will also make a great meat or vegetable marinade. Makes about 4 servings.

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A real simple salad dressing or even a topping for grilled steaks: Whisk 3 tablespoons olive oil with 1 tablespoon each aged balsamic vinegar and chopped fresh tarragon. Add 1 cup diced, seeded tomatoes, a good-sized chopped shallot and salt and pepper to taste. Let stand 15 minutes before using.

Try basting grilled vegetables as well.

balsamic baste, balsamic marinade

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Marinade Prep. Time: Should take about 10 minutes

Ingredients:

8 (each about 1-inch thick) beef tenderloins
1/2 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup sweet onion, diced
1 clove garlic, peeled and pressed through a garlic press
1 Tablespoon spicy brown mustard
2 Tablespoon fresh shredded rosemary or basil leaf

Method:

Combine balsamic vinegar, extra virgin olive oil, onion, mustard, garlic and herb in large, sealable plastic zip-lock bag. Mix well. Add steaks and marinate in refrigerator for up to six hours. Grill at med-high temperature and season as desired with salt and fresh ground pepper. (Allow about 6-8 minutes per side.)
The aged balsamic vinegar will give the steak cuts a deep, rich color and flavor.
Excellent to serve with a green salad and vinaigrette dressing. balsamic marinade, beef marinade

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