• Buy the Best Balsamic Vinaigrette – Small Batch Crafted
• Rich, Old World Taste, 100% Natural – Ready to Pour
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• Buy the Best Balsamic Vinaigrette – Small Batch Crafted
• Rich, Old World Taste, 100% Natural – Ready to Pour
SCROLL DOWN TO BUY NOW
This dressing has been in my repertoire for as long as I can remember, and it remains one of my most popular products. When I was growing up in the ‘70s, food was fairly bland, but I always loved flavor. We used to joke in my house that a vinaigrette wasn’t any good unless it took the enamel off your teeth. This one won’t do that, but the bold flavor will excite your palate.
Balsamic Vinegar (Balsamic Vinegar and caramel color), Extra-Virgin Olive Oil, Expeller-Pressed Canola Oil, Parmesan Cheese (Pasteurized Skim Milk, Cheese Culture, Salt, Enzymes, Powdered Cellulose), Lemon Juice, Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Citric Acid), Shallots, Sugar, Garlic, Salt, Black Pepper
ALLERGEN INFORMATIONContains Dairy
Gluten Free
Manufactured in a facility that processes: Milk, Eggs, Wheat, Soy and Tree Nuts
12 oz. Bottle
I especially love using it in unexpected ways, like giving a kick to delicate scallops. I use just enough vinaigrette to showcase the scallops without overwhelming them. Plus, the color makes a dramatic, artistic presentation on the plate.
I especially love using it in unexpected ways, like giving a kick to delicate scallops. I use just enough vinaigrette to showcase the scallops without overwhelming them. Plus, the color makes a dramatic, artistic presentation on the plate.
Our detectable balsamic vinaigrette is prized among food lovers for its outstanding, subtle-tones-taste - the same you’d find in old world balsamic vinaigrettes. Our old world classic was crafted by a well-known chef in the San Francisco area. How is our version of this dressing made? With commitment. Expertise. Time. And, of course, the recipe. Our Balsamic Vinaigrette recipe is refined, smooth with rich complexities. Made by foodie chefs in the San Francisco Bay Area. We’re experts in making magic with recipes and ingredients. The balsamic vinaigrette dressing that results is old world complex, even symphonic in flavor tones. It’s bottled, so it’s great for gifts. Includes all natural ingredients of aged Modena Balsamic vinegar, extra virgin olive oil, parmesan cheese, shallots, lemon garlic and other savory spices. We artisan craft our products locally with local sourced ingredients. National ready made for sale. Found in stores or buy online here. San Francisco. San Jose. Oakland. CA. California.
6 large sea scallops
2 baby leeks (sliced longways, drizzled with olive oil and salt, broiled, or grilled)
4 tablespoons Virginia’s Bold Balsamic Vinaigrette
4 tablespoons olive oil, divided
Wild rice salad
Season scallops with salt. Put 1 tablespoon olive oil in a non-stick pan and heat. Sear scallops 2-3 minutes on each side until they’re golden brown. Chill. (This can be done up to one day ahead.)
Pour or swipe 2 tablespoons Virginia’s Bold Balsamic Vinaigrette onto each plate and place 3 scallops in the center of each plate, on top of the dressing. Place a scoop of the wild rice salad on one side of the scallops and lay the roasted leeks on the other.
2 cups cooked wild rice
½ cup pomegranate seeds
1 scallion, diced
1 clove garlic
1/3 cup toasted nuts, chopped (almonds, pecans, or walnuts)
1/3 cup olive oil
¼ cup red wine vinegar
1 teaspoon salt
Mix and serve.
Serves 2.