This Creamy Maple Balsamic Vinaigrette is my go-to creamy-style vinaigrette dressing for green salads—it is on regular rotation in my household! Ready in 5 minutes, you whip olive oil with maple balsamic vinegar, fresh garlic, and finish the dressing with chopped rosemary and thyme. Adding fresh herbs to a balsamic vinaigrette is not quite traditional, but I promise you, it's what takes this maple-balsamic vinaigrette to the next level! ⅔ cup Bella Nonnas Bella's Blend Olive Oil 1/2 Cup Bella Nonnas Vermont Maple Balsamic 1 clove garlic, smashed ½ teaspoon kosher salt ½ teaspoon ground black pepper 1 teaspoon fresh thyme, finely chopped 1 teaspoon fresh rosemary, finely chopped Add the olive oil, balsamic vinegar, maple syrup, garlic, Kosher salt and ground black pepper to a blender or use...
1/4 cup Bella Nonnas Traditional Balsamic 2 tablespoons Dijon mustard 3 tablespoon Bella's Blend olive oil 1/2 teaspoon onion powder 1 teaspoon garlic powder 1 1 1/2-lb beef flank steak, ribeye or filet coarse kosher salt and freshly ground black pepper Instructions Combine the balsamic vinegar, Dijon mustard, olive oil, onion powder and garlic powder in a large resealable zip-top bag. Add the flank steak and seal the bag. Refrigerate for 30 minutes to 2 hours, turning the bag over several times during the marinating time. Remove the steak from the marinade and discard the remaining marinade. Season the steak with salt and pepper. Heat a grill on high for 10-15 minutes. Grill the steak to your desired doneness, about 4 minutes per side for medium rare (depending on your...
1/4 cup BN Leek Olive Oil
1 tablespoon BN Mango Balsamic
1 tablespoon Hummer & Sons Honey
1 teaspoon Mesquite Horseradish Mustard
1/2 teaspoon kosher salt
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
In a small bowl, whisk together the lemon juice, balsamic, honey, and mustard.
Add the oil, salt, and pepper to the bowl.
Whisk all of the ingredients together until they are well combined.
