‘Heated Passion’ Fruit White Balsamic Vinaigrette

Our Passion Fruit White Balsamic Vinegar has made quite the impression over the years. In short order, our Passion Fruit may be our best selling product second only to our other clean, crisp elegant white balsamic, our #1 Pear White Balsamic.

I love taking sweet and matching it with just a bit of heat, here we use just enough red chili pepper flakes to give this a spicy edge. While this recipe is described as a vinaigrette, it can also be used as a marinade for pork, shrimp or chicken. You can make this as spicy as you choose.

See the cork in the picture?  Where did that come from!

ingredients

• 1 medium shallot, minced (about 4 tablespoons)
• 4 tablespoons Nan's Passion Fruit White Balsamic Vinegar
• 8 tablespoons extra virgin olive oil
• ½ teaspoon red pepper flakes (or more, to taste)
• salt and freshly ground pepper

Combine minced shallot, vinegar and olive oil in a small Mason jar.

(Note:  For vinaigrettes, I prefer to use a Mason jar. It is easy to dump the ingredients into the jar, seal and shake. You get a nicely emulsified and creamy vinaigrette in seconds, plus you can easily store the extra in the fridge. I realize purists prefer whisks for better emulsifying, so if you desire use a bowl and whisk away instead!)

Place the red pepper flakes in the palm of one hand, and with the fingers of your other crush the pepper flakes further. This will release the essence of the pepper faster. Add these to the Mason jar along with some salt and a generous amount of freshly ground pepper. You need  salt for this vinaigrette to bring the flavors forward, but too much will negate the fruitiness.

Set aside for at least an hour to let flavors meld. This will cover one large bowl of salad greens and will serve at least four.