Honey Balsamic Vinaigrette

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balsamic vinegar, food, foodie, honey balsamic, postaday2011, recipe, salad, salad dressing, vegetarian, vinaigrette, vinegar

I had received a few messages last night asking what dressing I used for yesterday’s salad. Any balsamic dressing would pair nicely with a salad (year round) and works great as a marinade. Here’s my recipe, whipped together with little effort.

Honey Balsamic Vinaigrette

Ingredients:
2 parts balsamic vinegar, 1 part honey, 1 part vegetable oil, fresh ground sea salt, fresh minced shallots

Directions:
Whisk together ingredients and drizzle over salad.

What’s your go to dressing?

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Fig & Gorgonzola Stuffed Chicken with Balsamic Glaze

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balsamic glaze, balsamic vinegar, chicken, dinner, figs, food, foodie, gorgonzola, gourmet, honey, postaday2011, recipe, stuffed chicken, supper

The other day I saw figs at the grocery store and blinked twice when I noticed they were actually on sale. I picked up a few and that night I had dreamed… Yes, I have dreams about food, discovering new food items, making food, eating food… I love food, my dreams are evidence. When I woke up, I knew what would be on the menu that night.

Fig & Gorgonzola Stuffed Chicken with Balsamic Glaze

Ingredients:
4 chicken breasts, extra virgin olive oil, 1 c. crumbled gorgonzola cheese, 8 figs, 1/2 c. balsamic vinegar, 1/2 c. honey

Directions:
Preheat over to 350°F. Add a light coat of cooking spray to frying pan, turn heat to medium. Split chicken breast down the middle to create pocket, quickly add chicken, pocket side down, to hot pan and brown. Remove chicken and stuff with 2 sliced figs and about 1/4 c. gorgonzola, use a toothpick to close and place in baking pan. Repeat with remaining chicken. Add vinegar to frying pan and deglaze, dissolve honey into sauce. Pour 1/2 sauce over chicken and reserve remaining sauce. Bake chicken for about 30 minutes, basting occasionally. Remove chicken from oven, discard toothpicks. Plate chicken and drizzle with remaining sauce.

What will be on your dinner plate tonight?

Yellow Caprese

Tags

appetizer, balsamic vinegar, basil, brunch salad, caprese, food, fresh mozzarella, mozzarella, olive oil, picnic salad, salad, summer salad, yellow tomato

Yesterday, I found a stand with delicious looking yellow tomatoes. I had to buy a basket of them. I had the perfect use for them, I needed to bring a dish to a get together and (at the people’s request) I often bring some form of caprese.

Yellow Caprese Salad

Caprese Salad – Slice fresh mozzarella log and slice yellow tomatoes. Alternate slices on plate. Chop fresh basil and sprinkle over caprese. Sprinkle with fresh cracked pepper and fresh ground sea salt. Drizzle with balsamic vinegar and EVOO. Garnish with whole basil leaves.

The yellow tomatoes were terrific in this dish! Due to the low acidity of these tomatoes, it balanced the balsamic vinegar. The use of the yellow tomatoes also makes this a possible brunch dish.

Delicious! One of my favorite dishes, so many ways!

*For traveling purposes, I photographed before we left and add the balsamic vinegar once we got there.

Caprese Close-Up