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BALSAMIC VINAIGRETTE DRESSING
©Chef Paul Mattison Recipe 2005
Ingredients:
1 C. Balsamic
Vinegar
1
oz.
Shallots
1/2 oz.
Garlic
2
oz. Basil
3 C. Olive
Oil
1/2 C.
Reggiano Parmesan
Sauté Shallots & Garlic.
Add Fresh
Basil.
Add Balsamic Vinegar & Olive Oil.
Reduce to half of original
volume.
Drizzle over greens.
Top with freshly grated
Parmesan.
