Best 6 Sweet Balsamic Vinaigrette Recipes

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

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.

SWEET BALSAMIC VINAIGRETTE

Steps:

• Mix all ingredients and serve over salad greens.

CRANBERRY AVOCADO SALAD W/SWEET BALSAMIC VINAIGRETTE

Steps:

• For the dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
• For the salad: place greens and cilantro leaves in a large bowl.
• Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
• Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing.

SALMON SALAD WITH SWEET BALSAMIC VINAIGRETTE

Steps:

• Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
• Pour wine into medium sized frying pan, add the Old Bay seasoning, then gently place the salmon into the pan. Turning burner to high, poach the salmon for about 4 minutes, turning the heat to medium, as the cooking action becomes vigorous. Gently turn salmon over to poach for another 4 minutes. Do not over cook, lest the salmon becomes dry in flavor, rather then moist.
• Meanwhile put all the salad ingredients in a large bowl. Add the vinaigrette, mix throughly and allow flavors to mingle before plating the salad.
• Place the salad on a plate, top with the poached salmon fillet. The salmon may be served warm, room temperature or cold. Enjoy!

CRANBERRY AVOCADO SALAD WITH CANDIED SPICED ALMONDS & SWEET WHITE BALSAMIC VINAIGRETTE RECIPE - (4.4/5)

Steps:

• Dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. Salad: Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table. Candied almonds: Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it's all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. Note: The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

SUMMER BROCCOLI SALAD WITH SWEET BALSAMIC VINAIGRETTE

Steps:

• Make Salad: Combine ingredients into bowl one at a time, folding the salad thoroughly for even distribtuion. Make Vinaigrette: In a large mixing bowl, begin whisking balsamic vinegar vigorously, slowly adding vegetable oil. For proper emulsion, it is best to add the oil over a period of about twn minutes of whisking. Then, slowly whisk in the olive oil and lemon juice. Whisk in brown sugar to offset the vinegar's acidity. When the dressing is blennded uniformly, whisk in the onions and tarragon, and let the flavors meld for a while. Bring it all together: Finally, filter the vinaigrette through a fine mesh seive to remove onions and tarragon. Mix the sweet dressing into salad mixture to taste (you'll probably end up using most of it). Serve right away, or chill for a few hours. Either way, results should be pretty awesome.