1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic cloves
1 tablespoon fresh rosemary leaves ( or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra virgin olive oil
Directions
Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy.
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