1/2 c basil leaves, chopped2 shallots, chopped1 T Dijon mustard2 t honey3/4 c White Lemon Balsamic1 3/4-2 c Basil Olive OilSea salt and white pepper, to tasteCombine the first five ingredients in a blender and puree until smooth. With blender running, drizzle in Basil olive oil until the mixture emulsifies.
In a pot combine:2 2 cups of sugar1½ cups of water1 - 250ml bottle of Flavored Balsamic VinegarBring entire contents to a simmer and stir until the sugardissolves and the syrup is clear.Add to taste in your lemonade, sangria or shrub for a uniqueand delicious flavor.Store in the refrigerator in an air-tight container for up to 2weeks.
Apricot Balsamic VinaigretteMakes 1 Cup12 oz fresh or canned apricots, diced2 oz Apricot Balsamic Vinegar1 ea garlic clove, minced1 tsp fresh thyme, minced1 oz cold water¼ C Terra Verde Olive Oilto taste salt and pepper1. Blend apricots, balsamic, garlic, thyme, and water in a blender until smooth.2. Drizzle olive oil in the blender while the blender is running.3. Season with salt and pepper.
Apricot and ginger are old friends in this new dressing developed by Chef Michael. We have been dreaming up salads to toss it in. So far there hasn't been any mixture we haven't liked. When you find your perfect salad mix let us know in the comments below.
This dish is a crowd pleaser. Perfect for a summer bbq. You'll be lucky if you have leftovers the next day. It's that good! The Garlic olive oil married with the apricot balsamic vinegar is the perfect combination of sweet and umami. Give it a try and tell us what you think.