We’re back from vacation and I’m happy to report that I’m just about unpacked (I’m still avoiding the beach bag full of sandy towels sitting in the laundry room.)
While we were at the beach, we ate at a restaurant on the boardwalk which served the most yummy balsamic dressing. My first order of business after restocking our fridge and pantry with groceries today was to try to recreate that dressing for our salads tonight. I didn’t quite duplicate the dressing I had at the shore, but it turned out quite yummy in its own right! Here it is (along with a pretty photo of my dinner plate – LOL – I gotta hand it to my resident photographer hubberman, balsamic dressing isn’t the easiest thing to photograph, but hopefully you get the idea!)
1/3 cup Balsamic vinegar
1/3 cup olive or canola oil
2 tbsp minced shallot
1 tsp soy sauce
1 tsp mustard (I used honey mustard)
1 tbsp agave nectar
2 tsp sugar
salt and pepper to taste
Whisk together all ingredients except oil. Slowly drizzle in oil, whisking vigorously to emulsify. I use a hand held immersion blender (love that thing!) and not only does it perfectly emulsify the oil with the other ingredients, it also blends in the shallots so that they are not chunky/crunchy in your dressing.
Taste test and add more sugar, salt or pepper to taste.