This tangy sweet balsamic vinaigrette is a go to for chicken and veggies.
Ready in 5 minutes, you whip olive oil with pineapple balsamic vinegar, fresh garlic, and finish the dressing with chopped rosemary and thyme. Adding fresh herbs to a balsamic vinaigrette is just gives you an extra fresh pop of flavor.
This is great for a marinade or a refreshing vinaigrette.
- ⅔ cup Bella Nonnas Jalapeno Olive Oil
- 1/2 Cup Bella Nonnas Pineapple 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, garlic, Kosher salt and ground black pepper to a blender or use an emulsifier. Blend until the vinaigrette is emulsified & creamy. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 1 week. Enjoy!