White balsamic vinegar may be a modern invention, but its light, mellow flavor makes it a versatile pantry staple. Unlike traditional dark balsamic, which develops its deep complexity through long aging in wooden barrels, white balsamic is milder and less assertive, making it perfect for dishes where you want to highlight delicate flavors. This vinaigrette is a simple yet elegant dressing that works beautifully on green salads, roasted vegetables, or even drizzled over grilled chicken or fish.
INGREDIENTS:
1 peeled clove garlic
1 pinch each salt and fresh ground black pepper
1/8 teaspoon fresh thyme, minced
1 small shallot, peeled and minced (½ teaspoon)
1 teaspoon sweet-hot mustard (such as honey mustard, Ingelhoffer, or Beaver)
2 tablespoons white balsamic vinegar
6 tablespoons grapeseed oil or other neutral-flavored oil
METHOD:
Rub the inside of a nonreactive mixing bowl with the garlic clove to release its oils and subtle flavor. Discard the clove or reserve for another use.
Add salt, pepper, thyme, and minced shallot to the bowl. Pour in the white balsamic vinegar and let sit for 5 minutes so the flavors meld and the shallots begin to soften. Stir in the sweet-hot mustard until fully blended.
Slowly stream in the oil while whisking vigorously to form a smooth, thickened vinaigrette. You may not need all of the oil depending on how well the mustard emulsifies. Taste and adjust seasoning—add more oil if the dressing is too sharp.
Transfer vinaigrette to a jar with a tight-fitting lid and refrigerate. It will keep for up to 1 week. Shake or whisk before using.
SERVING SUGGESTIONS:
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Toss with mixed greens, arugula, or spinach for a light and refreshing salad.
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Drizzle over roasted or grilled vegetables such as asparagus, zucchini, or carrots.
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Use as a finishing touch on grilled chicken or fish to add brightness without overpowering.
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Spoon lightly over a caprese salad with mozzarella and tomatoes for a subtle twist.
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Mix into a grain bowl with farro, quinoa, or couscous for extra flavor.
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Try a drizzle over citrus segments or fresh berries for a sweet-savory accent.
YIELD: 2/3 cup
