Salad Dressing Repository - Parmesan Vinaigrette
Yield: 10-12 Salads
Good for any salad where Italian flair is needed, but originally meant for a salad of Belgian Endive, julienne Prosciutto, roasted Red Bell Pepper and roasted Pine Nuts,
Ingredients
- 1/3 cup red wine vinegar
- 2 tbsp Dijon mustard
- 1/2 cup lemon juice
- 1/4 tsp Morton Nature's Seasonings
- 1 tsp honey
- 1/4 cup grated Parmesan cheese (like, Kraft green can)
- 1/16 tsp sea salt
- 7-8 grinds freshly cracked black pepper
- 1/2 cup olive oil
Instructions
- Place all ingredients except the olive oil in a mixing bowl and whisk vigorously to combine.
- Add the oil a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Allow the dressing to rest a room temperature for an minutes before adding to the salad.
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