Best 2 Balsamic Lime Vinaigrette Recipes

**Balsamic Lime Vinaigrette: A Refreshing and Versatile Dressing for Any Occasion**

Brighten up your salads, grilled meats, and roasted vegetables with our selection of balsamic lime vinaigrette recipes. These dressings are not only easy to make but also pack a flavor punch that will elevate any dish. From classic balsamic lime to variations infused with herbs, honey, and citrus, our collection offers a vinaigrette for every taste and occasion. Discover the perfect dressing to complement your culinary creations and impress your family and friends.

Let's cook with our recipes!

PORTOBELLO TART WITH SPRING GREENS AND LIME BALSAMIC VINAIGRETTE

Portobello Tart with Spring Greens and Lime Balsamic Vinaigrette image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 3h

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 lime, microwaved to release essential oils (allow lime to cool)
2 tablespoons balsamic vinegar
2 tablespoons light corn syrup
1 shallot clove, very finely minced
1 teaspoon very finely minced fresh rosemary leaves
3/4 cup grapeseed oil
Salt and freshly ground black pepper
1 pound mixed baby greens (such as watercress, baby Arugula, garden sorrel, lamb's lettuce), soaked to remove sand, rinsed and dried with a salad spinner or paper towels
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves
2 tablespoons clarified butter
1 red onion, sliced
2 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8-inch to 1/4-inch thick
1 cup cleaned and sliced white mushrooms
2 tomatoes, insides removed and finely diced
1/2 cup freshly chopped chives
Salt and freshly ground black pepper
2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
1 egg, beaten for egg wash

Steps:

For the vinaigrette:
Squeeze the lime juice (from the now cooled lime) through the feed opening of a running blender. With the blender still running, add the vinegar, corn syrup, shallot and rosemary, 1 at a time, and pour the oil in a slow steady stream into the vinegar mixture very slowly to emulsify. Remove to a container and season with salt and pepper, to taste.
For the spring greens:
Tear the greens into bite-sized pieces, and remove the stems if using arugula. (Make sure greens are no longer wet from being rinsed.) Toss greens with Parmesan, season with salt and pepper, to taste, and set aside.
For the filling:
Heat the clarified butter over medium heat in a large saute pan. Add the onion and cook for about 15 minutes until translucent and beginning to caramelize, then add the portobellos and white mushrooms to the onions. Cook for another 10 minutes then reduce heat to low and add the tomatoes, chives, salt, and pepper, and allow flavors to integrate.
For the vol-au-vent (tart pastry):
Preheat oven to 375 degrees F.
Roll out puff pastry dough, and using a 4-inch circle cutter (aka biscuit cutter), cut out 8 dough rounds. Place 4 of the dough rounds on a lightly greased baking sheet. Using a 3-inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4-inch dough rounds to create a 1/2-inch wide circle of dough. These 1/2-inch wide circles of dough are to be used without the 3-inch pieces from the center. Place 1 of these 1/2-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges. Brush egg wash over the surface of each of the paired dough circles and rounds. Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it). Place in the oven and bake until golden brown, about 6 to 8 minutes. The center of each will rise. Remove pastry shells from oven and allow to cool slightly.
Using the tip of a butter knife, break through the risen center part of each pastry shell to make a crater. Spoon some of the mushroom mixture into each of these craters. Place some greens on top of each tart and drizzle with lime balsamic vinaigrette.

BALSAMIC & LIME VINAIGRETTE

Balsamic & Lime Vinaigrette image

Make and share this Balsamic & Lime Vinaigrette recipe from Food.com.

Provided by Brookelynne26

Categories Salad Dressings

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons light agave nectar (or honey)
1 tablespoon fresh lime juice
6 tablespoons olive oil
coarse salt
fresh ground black pepper

Steps:

Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste.

Tips:

Use fresh ingredients for the best flavor. If you can, pick limes that are green and firm, and herbs that are brightly colored and fragrant.
Taste the vinaigrette as you make it and adjust the seasonings to your liking. You may want to add more honey or lime juice, or a pinch of salt or pepper.
Let the vinaigrette sit for at least 15 minutes before using to allow the flavors to meld.
Store the vinaigrette in a covered container in the refrigerator for up to 2 weeks.
Use the vinaigrette on salads, grilled vegetables, and fish or chicken.

Conclusion:

This balsamic lime vinaigrette is a versatile dressing that can be used on a variety of dishes. It's bright, tangy, and flavorful, and it's sure to become a favorite in your kitchen. So next time you're looking for a quick and easy way to dress up your salad or grilled vegetables, give this vinaigrette a try. You won't be disappointed!