CHEF'S BALSAMIC VINAIGRETTE
As prepared by Philip Mastin, CEC, chef at The Lodge at Smithgall Woods, Helen, Georgia
1/4 cup balsamic vinegar
Add the vinegars, mustard, sugar, herbs, salt, and pepper to processor and combine. Slowly add, with processor running, the vegetable oil and virgin olive oil.
Vinegars and olive oil available through www.globalfoodsdirect.co.nz
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