2 Tablespoons White Balsamic Vinegar
6 Ounces Extra Virgin Olive Oil
1/8 Teaspoon Fresh Ground Black Pepper
1/8 Teaspoon Sea Salt
Preparation:
1. Whisk together all the ingredients thoroughly.
2. Refrigerate for 2 hours.
3. Serve over salad.
Vinaigrette Tip -
Peeling Asparagus
Peeling may not be necessary for thinner stalks of asparagus. The larger, thicker stalks, have ends that are more woody and may need some trimming back.
Vinaigrette Tip -
Extra Virgin Olive Oil
Extra Virgin Olive Oil is the finest grade of olive oil. The oil comes from the first pressing of the olives, with no heat or chemicals used in the process.
