Endless Summer Salad Step 1: | Make The Moscato Vinaigrette
Making a perfect salad really is its own art form. Probably one of my favorite things to make, most people really have no clue of the work that goes into constructing a well balanced plate of greens.
Too much dressing and it turns soggy and unapetizing. Too little dressing and not enough seasoning and it gets bland.
We like to think of making a salad the same way you toss a bowl of pasta… with love and execution. Each green should coated with dressing like a tortellini in butter.
This vinaigrette is killer and has the right balance of sweetness and acidity.
To start, measure out all ingredients separately.
Next, using a stick blender, blend the mustard, vinegar, and honey until full incorporated.
Very slowly drizzle in the grapeseed oil while the stick blender is running.
Blend until all of the grapeseed oil has emulsified, and the vinaigrette starts to slightly thicken.
Season with salt and cracked black pepper.
Pour into a squeeze bottle and chill until ready to plate.
Moscato Vinaigrette Recipe:
3 tbs. (Maille) dijon mustard
1 cup grapeseed oil
1/2 cup moscato vinegar
1 tbs. honey
1 tsp. kosher salt
1 tsp. cracked black pepper