Versatile Vinaigrettes

· Basic vinaigrette ratio: 1 part vinegar (or combination citrus & vinegar)
to 3 parts oil

· Always add your salt BEFORE adding oil (salt does not dissolve in oil)

· Oil is added last-drizzling into vinegar, whisking vigorously while adding
oil

WHISK! Vinaigrette with Asian Flavors

¼ cup rice wine vinegar
Juice of 1 orange
1 small shallot, minced
2 tablespoons canola oil
2 tablespoons toasted sesame oil

MARINATE! Marinated Chicken Serves 4

½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
½ cup red wine vinegar
1 teaspoon shallots, chopped fine
1 clove garlic, minced
Salt and freshly ground pepper

Mix all ingredients. Reserve ¼ cup for cooking. Place 2-4 chicken breasts
into a ziplock bag, pour in remaining marinade. Refrigerate for 2 hours.

Remove the chicken from the marinade-discard marinade. Grill or pan fry
the chicken for 2- minutes, basting with reserved marinade until they reach
an internal temperature of 165ºF.

CREATE! Asparagus in Raspberry Vinaigrette Makes 4
servings

Infuse white wine vinegar with 1 cup fresh raspberries. Let stand at room
temperature for up to 4 hours. Discard raspberries.

1 ½ pounds fresh asparagus, steamed, blanched or roasted
1 ½ tablespoons raspberry vinegar
1 tablespoon extra-virgin olive oil
¼ to 1 teaspoon minced fresh tarragon
Salt and freshly grated pepper to taste

Combine the vinegar, olive oil and fresh tarragon. Drizzle over cooked
asparagus.