Fall is finally here! Here’s a delicious fall recipe that will become one of your favorites: fall salad with Traditional Balsamic Vinegar! You might even find yourself making it all year round!
Ingredients for the Dressing:
- 1 stick of unsalted butter
- 2 tablespoon honey
- 4 tablespoons of Traditional Balsamic Vinegar of Modena
- Salt to taste
- 1 cup of chopped endive
- ½ cup of chopped radicchio
- 1 cup of chopped escarole
- 2 cups of apple juice
- ½ cup toasted hazelnuts, chopped
Let’s start by heating the butter over a low heat in heavy bottomed sauce pan. Then, continuously swirl the butter around without turning up the heat. Browning the butter is a gradual process, high heat will burn the delicate milk solids.
Continue cooking the butter till it reaches a caramel color with a warm, nutty aroma: at this point turn off the heat. Let the butter cool in the pan for about 5/10 minutes, until it’s still liquid but not boiling hot.
At this point pour the butter into a jar and add the rest of the ingredients. Top the jar with a lid and shake the contents for a couple of minutes or until the dressing is emulsified. You can also accomplish this with a whisk and a bowl.
Combine all the salad ingredients together and drizzle about half of the dressing on the salad. Finally add a few drops of original Balsamic Vinegar of Modena to add a final touch! Enjoy your fall salad!
Check our Blog for other delicious fall recipes on how to use Balsamic Vinegar!