Balsamic Vinaigrette

Balsamic Vinaigrette

2 tablespoons good balsamic vinegar
1 small shallot, diced
1 clove garlic, minced
¼ teaspoon salt
Pinch of freshly ground pepper
¼ cups extra virgin olive oil

In a small bowl, add the vinegar, shallot, garlic, salt, and the pepper. Slowly whisk in the olive oil to combine. Serve over any favorite salad.

Cantaloupe, Red Onion, and Walnut Salad

Cantaloupe, Red Onion, and Walnut Salad

Orange Vinaigrette
¼ cup fresh orange juice
1 tablespoon freshly squeezed lemon juice
1 ½ tablespoons raspberry vinegar
3 tablespoon extra virgin olive oil
Salt and freshly ground black pepper

Salad
1 cantaloupe, cut into 1-inch cubes
1 small red onion, thinly sliced
2 cups arugula
1 cup chopped walnuts, toasted

To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl. Slowly add the live oil whisking constantly until the mixture is smooth. Season with salt and pepper to taste.

To make the salad, combine the cantaloupe, red onion, arugula, and ½ cup of the walnuts in a large salad bowl. Pour the dressing over the salad and toss. Garnish with the remaining walnuts.

Sherry Vinaigrette

Sherry Vinaigrette

• 2 tsp sherry vinegar
• 1 clove garlic, minced
• 1/2 tsp dijon mustard
• 1/4 tsp salt
• pepper to taste
• 1/4 cup extra virgin olive oil

Place the sherry vinegar, garlic, dijon, salt and pepper in a small bowl. Slowly whisk in the olive oil so that the vinegar and oil do not separate. Pour over a mixed green salad.