Since its introduction six months ago our newest balsamic vinegar is making quite the impression. In short order, our Passion Fruit White Balsamic Vinegar may be our best selling product second only to our other clean, crisp elegant balsamic, our #1 White Balsamic with Pear.
I love taking sweet and matching it with just a bit of heat, here we use just enough red chili pepper flakes to give this a spicy edge. While this recipe is described as a vinaigrette, it can also be used as a marinade for pork, shrimp or chicken. You can make this as spicy as you choose.
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| See the cork in the picture? I wonder why it is there! |
- 1 medium shallot, minced (about 4 tablespoons)
- 4 tablespoons Pastamoré Passion Fruit White Balsamic Vinegar
- 8 tablespoons extra virgin olive oil
- ½ teaspoon crushed red pepper flakes (or more, to taste)
- salt and freshly ground pepper
Combine minced shallot, vinegar and olive oil in a small Mason jar.
(Note: For vinaigrettes, I prefer to use a Mason jar. It is easy to dump the ingredients into the jar, seal and shake. You get a nicely emulsified and creamy vinaigrette in seconds, plus you can easily store the extra in the fridge. I realize purists prefer whisks for better emulsifying, so feel free if you desire, use a bowl and whisk away instead!)
Place the red pepper flakes in the palm of one hand, and with the fingers of your other crush the pepper flakes further. This will release the essence of the pepper faster. Add these to the Mason jar along with some salt and a generous amount of freshly ground pepper. You need salt for this vinaigrette to bring the flavors forward, but too much will negate the fruitiness.
Set aside for at least an hour to let flavors meld. This will cover one large bowl of salad greens and will serve at least four.