About this recipe: I was once called upon to make a vinaigrette for asparagus. But the cupboard was almost bare, with the only suitable ingredients found being olive oil infused with lemon and "Balsamico Bianco di Modena", a white balsamic vinegar. Well, with the help of a little Dijon mustard the vinaigrette turned out exceptionally tasty and this set me thinking: "is this the basis of the perfect vinaigrette?". Over the intervening period I've varied the ingredients and their relative proportions and I have now settled on a vinaigrette that meets my requirements of fine taste with a little added extra. The two major variations on a standard vinaigrette are firstly, to cut the olive oil half-and-half with sunflower seed oil, giving an overall lighter taste and consistency. Secondly, the usual wine vinegar is replaced with a combination of white wine vinegar + white balsamic vinegar + lemon juice, with the balsamic adding a sweet aura to the overall acidity. There is a nice citrus tang that lingers.
Use as an all-round vinaigrette. Good with any type of salad, green or mixed, with something a little more exotic such as a beetroot and red onion salad, great with asparagus and other vegetables.
It was delicious!!!...I added a big pinch of sugar and the balance was perfect. All my family liked it. - 12 Feb 2015