White Balsamic Vinaigrette
Source: Home Plate

This dressing works well with vegetables, leafy-type salads, and poultry, meat, and fish dishes. You should be able to find white balsamic vinegar at your local grocery. This dressing would work nicely with a Shrimp Salad


2 tablespoons pureed Roasted Shallots
1 cup vegetable oil
1 tablespoon sparkling water
2 tablespoons Dijon mustard
1 tablespoon finely chopped Roasted Garlic
1/2 cup white balsamic vinegar (or use red balsamic)
Salt and freshly ground black pepper to taste

1. Place the shallots, mustard, and garlic in a medium bowl.
2. Add half of the vinegar
3. Add the oil in a steady stream, whisking continually, until the dressing starts to thicken
4. Then add the remaining vinegar and whisk in the rest of the oil
5. Add the sparkling water*
6. Taste and check the seasoning, adding salt and pepper if needed
7. Store in an airtight container in the refrigerator for 2 to 3 weeks

*Marvin uses sparkling water because the carbonation in the water aerates the dressing. This gives it a lighter texture and taste.

Makes 1 Cup Dressing