I’ve recently been looking for new cookbooks and came across The Ranch at Live Oak cookbook. The recipes are totally my style. My list of “to try” recipes is quite long, so I figured I’d start with a salad dressing. This balsamic did not disappoint. Not only was it easy, I had (mostly) all the ingredients in my house. Instead of fresh orange juice, I used juice from a Sumo Tangerine – it’s what I had. (Suprisingly, one tangerine had just enough juice). Oh yah, and taste? It’s really light but still very flavorful. I used 2 tbsp on a big salad and I think 1 tbsp is good for a dinner salad.
Recipe (from The Ranch at Live Oak Cookbook)
- 1/3 cup balsamic vinegar
- 1/4 cup unfiltered apple cider vinegar
- 2 tbsp fresh orange juice (tangerine works too)
- 2 tbsp Dijon or stoneground mustard
- 1 tbsp water
Combine all ingredients together in a bowl (I like to use a big measuring cup) and whisk together with a fork.
Store in the refrigerator for up to 3 days.