Hot Vinaigrette (for Salad Greens)

1 1/2 qts. balsamic vinegar
1/2 cup honey
1/4 cup dijon mustard
2 oz. green onions, sliced into thin rings
1 oz. garlic cloves, minced
2 tbsp. dried whole tarragon

1 tsp. coarsely ground pepper
1/2 tsp. salt

Combine vinegar, honey, and mustard in a steam-jacketed kettle or saucepan. Using a wire whip, mix until blended.

Add onions, garlic, and spices to vinegar mixture. Heat over medium heat to 200°F.

Spoon 2 Tbsp over single servings of bitter greens or fresh spinach leaves.

Serves : 50 Yield: 1 3/4 quarts

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