Fall is here and the days are getting shorter and the nights a bit cooler. So...before the warmer days are completely gone...I have been sneaking out back for some fresh air for the past two afternoons. Nothin' could be finer than...an afternoon a swinging in my hammock! I have been grabbing a few books that are stacked in my "round tu-it" pile and catching up on my reading as well. The one book that I couldn't put down was, Summers in France, by Kathryn M. Ireland. I was so inspired by her "scrapbook" sort of visual journal styled book. There are so many breath-taking views and vistas and I would so love to be a guest in her villa...a girl can dream after all!
Of course all that fresh air just makes me so sleepy ;}
Hubby thought he was so cute catching me in the act ;}
But I woke up refreshed and hungry for a salad after reading Kathryn's recipes and viewing her lovely photos. So I came into the house this evening and whipped up a Balsamic Vinaigrette that I adapted from one of Kathryn's recipes. Hubby wanted me to write it down so that we could replicate it in the future...especially since we always have such a hard time finding homemade salad dressings that we LOVE. Sorry no photos...we ate our salads so fast...I didn't even think to grab my iPhone and take a few shots ;}
BALSAMIC VINAIGRETTE INGREDIENTS:
- 2 Cloves Garlic (or one teaspoon garlic from a jar)
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 2 Teaspoons Dijon Style or Brown Mustard
- 1/2 Teaspoon Sugar
Place the oil and the garlic in a small saucepan and bring to a boil. Remove the pan from the heat and set aside to cool.
Strain out the garlic and discard it (if you don't mind eating the garlic...then you can simply mash it down and keep it in your dressing). To your garlic infused olive oil, add the Balsamic Vinegar, the Mustard and the sugar. Whisk it all together with a fork or cover the jar and shake well to combine all the ingredients (just make sure that the oil has cooled down enough ;)
That's it...simple and so good! I think the process of warming the oil and flavoring it with the garlic is what makes this vinaigrette. As well as the fact that you are mixing it while the oil is still warm makes everything blend together nicely.
We served it over a mixed green salad with gorgonzola cheese, calamata olives, yellow pickeled pepperocini slices, pepitas and caramelized pears. Yummy!
The salad and a glass of cabernet made me feel like I was somewhere in France...divine! Hope you all have the opportunity to enjoy the weather along with some good food with your families this weekend.