Red Apple Balsamic Vinaigrette – The Perfect Taste for Fall

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We found Red Apple Balsamic Vinegar @
The Tasteful Olive in Kansas City.

Tart and tangy, yet sweet, this salad dressing is perfectfor fall salads. Red Apple Balsamic Vinegar is the basis for this dressing
Here’s our version of a modified basic vinaigrette. It marries the tartness of an apple to thesweetness of balsamic, resulting in a refreshing tasting salad dressing.
Red Apple BalsamicVinaigrette    Enough for 2 entréesalads2 tablespoons Red Apple Balsamic Vinegar1 teaspoon brown sugar¼ teaspoon salt¼ teaspoon pepper4 to 6 tablespoons extra virgin olive oil (EVOO)
1.     Whisktogether: Red Apple Balsamic Vinegar, brown sugar, salt and pepper.

The key to an emulsified vinaigrette is to slowly add a steady stream of oil while whisking constantly. We cut pieces of grip-type shelf liner to use under mixing bowl so they don't "walk" across the counter as we whisk.

2.     Continuewhisking as you slowly drizzle in the olive oil in a thin steady steam. (Thebasic ratio for vinaigrette is one part vinegar to three of four parts oil butthis can be varied according to personal preference.)
Our first thought was to pair this vinaigrette with an applesalad . . . ours contained chopped gala apple, toasted walnuts and thin stripsof Cheddar on a bed of lettuce (we used Romaine). We prepared both a side salad and an entrée salad, adding thinslices of marinated pork tenderloin to make it into a main dish.

Fall Apple Salad with Walnuts, Cheddar and Red Apple Balsamic Vinaigrette

Pork & Apple Autumn Salad with Red Apple balsamic Vinaigrette

Recipe without photos. . . Red Apple BalsamicVinaigrette    Enough for 2 entréesalads2 tablespoons Red Apple Balsamic Vinegar1 teaspoon brown sugar¼ teaspoon salt¼ teaspoon pepper4 to 6 tablespoons extra virgin olive oil (EVOO)
1.     Whisktogether: Red Apple Balsamic Vinegar, brown sugar, salt and pepper. 2.     Continuewhisking as you slowly drizzle in the olive oil in a thin steady steam. (Thebasic ratio for vinaigrette is one part vinegar to three of four parts oil butthis can be varied according to personal preference.)