Red Apple Balsamic Vinaigrette – The Perfect Taste for Fall

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

Tart and tangy, yet sweet, this salad dressing is perfect for 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 the sweetness of balsamic, resulting in a refreshing tasting salad dressing.

Red Apple Balsamic Vinaigrette    Enough for 2 entrée salads

2 tablespoons Red Apple Balsamic Vinegar

1 teaspoon brown sugar

¼ teaspoon salt

¼ teaspoon pepper

4 to 6 tablespoons extra virgin olive oil (EVOO)

1.  Whisk together: 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.  Continue whisking as you slowly drizzle in the olive oil in a thin steady steam. (The basic ratio for vinaigrette is one part vinegar to three of four parts oil but this can be varied according to personal preference.)

Our first thought was to pair this vinaigrette with an apple salad . . . ours contained chopped gala apple, toasted walnuts and thin strips of Cheddar on a bed of lettuce (we used Romaine). We prepared both a side salad and an entrée salad, adding thin slices 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 Balsamic Vinaigrette    Enough for 2 entrée salads

2 tablespoons Red Apple Balsamic Vinegar

1 teaspoon brown sugar

¼ teaspoon salt

¼ teaspoon pepper

4 to 6 tablespoons extra virgin olive oil (EVOO)

1.  Whisk together: Red Apple Balsamic Vinegar, brown sugar, salt and pepper.

2.  Continue whisking as you slowly drizzle in the olive oil in a thin steady steam. (The basic ratio for vinaigrette is one part vinegar to three of four parts oil but this can be varied according to personal preference.)