Pastor Matt’s Vinaigrette

In your salad bowl place
1 Tablespoon of white balsamic vinegar (I use Trader Joe’s)
2 Tablespoon of extra virgin olive oil
a pinch of salt
a grind of pepper
a touch of honey
Seasoning:
1) a dusting of Bell’s Seasoning (the kind used to flavor Thanksgiving bread dressings.  Matt uses it because it is finely ground and blends in  with the other flavors)
or
2)  2 pinches Herbes de Provence*
dip your whisk into Grey Poupon
and whisk it all together in the bowl until emulsified.
Pile lettuce and other salad ingredients on top.
Toss when you are ready to eat.

Bulk preparation:
1 cup of white balsamic
2 cups of Extra Virgin Olive Oil
1 Tablespoon Grey Poupon Mustard
1/2 tsp of salt and pepper
1/2 tsp of Bell’s Seasoning or 1-2 teaspoons of Herbes de Provence
Blend and taste. Add honey if needed  to balance acidity.

 

*Matt’s special blend:  basil, lavender, marjoram, parsley, rosemary, savory, thyme, oregano, fennel seed, tarragon.  “I hope you will enjoy this savory blend of herbs, delicious with eggs, chicken and pork cassoulets.  When you use it remember the fragrance of the food and the delight we took in serving together in the ministry at Foothills.”

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Published in: on January 2, 2012 at 10:28 am  Leave a Comment  

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