VINAIGRETTE'S

An assortment of useful vinaigrette's!

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.

BASIL VINAIGRETTE

1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar {recipe follows}
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt Dash freshly ground pepper

Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.

SOY DRESSING

1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root

Combine the above ingredients and mix well. Makes about 3/4 cup dressing.

RED CABBAGE with WALNUTS and BLUE CHEESE

This salad variation takes advantage of our Walnut Vinaigrette and the great blue cheese from the Rogue Valley Creamery.

3/4 pound red cabbage, thinly sliced
1-2 tablespoons blue cheese, crumbled
3 tablespoons toasted walnuts, coarsely chopped
6 tablespoons Walnut Vinaigrette {recipe follows}

Toss all the ingredients, mixing well.
Serve on an antipasto plate or as a topping for fresh greens.
Serves 4-6.

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.

Asparagus Vinaigrette..

Serves: 6

2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons breadcrumbs, toasted
6 cherry tomatoes, halved

Steam asparagus spears until tender; drain and place on a serving platter.

For the vinaigrette, put the oil, lemon juice, mustard, salt and pepper in a small jar with a tight-fitting lid and shake. When ready to serve {can be served warm or at room temperature}, pour the vinaigrette evenly over asparagus, sprinkle with breadcrumbs and garnish with cherry tomato halves.