Italian Balsamic Dressing.
Featuring Tripolizza EVOO & Vinegar Empresza
Ingredients
½ cup Tripolizza Extra Virgin Olive Oil
¼ cup Vinegar Empresza
1 tsp Dijon mustard
1 tsp wildflower honey
1 small garlic clove, grated
½ tsp dried Italian oregano
¼ tsp cracked black pepper
¼ tsp fine sea salt
CHEF’S METHOD
Whisk vinegar, Dijon, honey, garlic, oregano, salt, and pepper. Slowly!
Stream in olive oil until emulsified and glossy. Rest 5–10 minutes! adjust seasoning, chill before serving.
Professional Series Chef Tips
• Dijon stabilizes the emulsion for a longer hold time.
• Sweeten before oil to soften acidity.
• Add EVOO slowly to preserve mouthfeel.
• Best applied warm over grilled proteins or vegetables.
• Steakhouse Upgrade: Parmigiano + crushed red pepper.
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