Red Meat Allergy Friendly Balsamic-Rosemary Apple Cider Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
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Learn more →Ingredients
8 servings
- ¼ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 2 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp raw honey
- 1 tsp fresh rosemary, finely minced
- 1 small garlic clove, finely grated or pressed
- ¼ tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
Instructions
- 1
In a small bowl, combine the apple cider vinegar, balsamic vinegar, Dijon mustard, honey, rosemary, garlic, salt, and black pepper. Whisk together until the salt is dissolved and the mixture looks uniform.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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