Is it seriously Friday? I’d rather be back on vacation. But lucky for you, I’ve got a giveaway today!
The next time I’m in Massachusetts, I’m heading to Flour. This bakery and cafe is run by Joanne Chang, a Harvard graduate that now owns this amazing bakery. You’re probably wondering how I know that it’s amazing given that I have never been there. I’ve cooked multiple things out of her cookbook, Flour, Too, and I’ve seen how amazing her recipes are.
Today I’m sharing with you her simple Balsamic Vinaigrette. Simple, yet delicious. I’m also sharing with you her book as part of this giveaway! Oh, and did I mention that you’re going to receive a handful of Stonyfield coupons as part of your winnings as well?
At any rate, try this vinaigrette and use your food processor to make it. It turns out thick and creamy and offers the perfect tang to your salad. And be sure to enter to win a copy of Flour, Too while you’re at it!
- ½ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon granulated sugar
- Combine the vinegar and mustard in the bowl of your food processor. With the machine running, slowly drizzle in the olive oil.
- Add in the salt, pepper and sugar and continue to blend until smooth.
- Store the vinaigrette in an airtight container in the fridge for up to 2 weeks.