Best 2 Balsamic Rosemary Vinaigrette Recipes

**Balsamic Rosemary Vinaigrette: A Flavorful Dressing for Salads and Marinades**

Elevate your salads, roasted vegetables, and grilled meats with the tantalizing flavors of our balsamic rosemary vinaigrette. This versatile dressing combines the tangy sweetness of balsamic vinegar, the aromatic freshness of rosemary, and a hint of Dijon mustard for a perfect balance of flavors. With just a few pantry staples and a whisk, you can create a homemade vinaigrette that's bursting with flavor. In this article, we'll provide you with two variations of our balsamic rosemary vinaigrette: a classic version and a creamy version made with Greek yogurt. Both are incredibly easy to make and will add a gourmet touch to your favorite dishes. So, let's dive in and explore the world of flavors with our balsamic rosemary vinaigrette recipes!

Let's cook with our recipes!

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

Ingredients

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

BALSAMIC-ROSEMARY VINAIGRETTE

Balsamic-Rosemary Vinaigrette image

Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 3/4 cup

Number Of Ingredients 8

Ingredients

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil

Steps:

In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

Nutrition Facts : Calories 86 g, Fat 9 g

Tips:

For a more intense flavor, use a balsamic vinegar that has been aged for at least 18 months.
If you don't have fresh rosemary, you can use 1/2 teaspoon of dried rosemary.
This vinaigrette is also great on grilled chicken or fish.
You can store the vinaigrette in a jar in the refrigerator for up to 2 weeks.

Conclusion:

Balsamic rosemary vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and proteins. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and healthy dressing, give this balsamic rosemary vinaigrette a try.