White Balsamic Vinaigrette

This is my everyday vinaigrette recipe. I always get great comments on it, about how light and fresh it tastes and different from what we’re used to. My secret ingredient? White balsamic vinegar! It is lighter, brighter and sweeter in flavor than dark balsamic. Balsamic (white and black) is made from white Trebbiano grapes in the Emilia-Romagna region of Italy. Black balsamic vinegar is simmered to caramelization, while white balsamic is cooked at a high pressure exactly to prevent caramelization. White balsamic vinegars are only aged for one year compared to black balsamic vinegar that can be age up to 20 years.

For this vinaigrette, I use a neutral oil like canola instead of olive oil. Don’t get me wrong, I love olive oil, especially in the summer, but I sometimes find it a bit heavy for a green salad.