I love a good balsamic vinegar and if I could I would add a little into every dish I make.
The slight sweetness you get from the juice of “grape must” (in Italian, “mosto”), or the hint of oak from aging the “mosto” in wood barrels are the reasons I can’t get enough of it.
How to Buy a Good Balsamic Vinegar? Which balsamic vinegar is best for salad? Should balsamic vinegar be refrigerated?
You know I live for food talk so If you want these questions answered or have a question of your own add it in the comments of my Instagram and let’s talk 😁
For now I’ll leave you with the recipe to my Lite BALSAMIC VINAIGRETTE
PHOTO DESCRIPTION: Rich brown balsamic vinaigrette with visible herbs ready to spread on your salad of choice contained in a clear jar. A slight spill and spoon lay to the right of the jar on a white washed wooden table.
Lite Balsamic Vinaigrette
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 1
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
1/4 Cup Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Water
1 Tbsp Honey
1 Tbsp Dijon Mustard
1/2 Tsp Oregano
1/4 Tsp. Thyme
1/2 Tsp Sea Salt
Fresh cracked Pepper to Taste
INSTRUCTIONS
Combine all ingredients in a bowl
Add to salads or as a sauce for your favourite sandwich
