Espresso Balsamic Vinaigrette
Yield: 1 3/4 Cup
½ Cup Balsamic Vinegar (White or Dark)
1/4 Cup Brewed Espresso Coffee
1 Cup Extra Virgin Olive Oil
1 Teaspoon Whole Grain Maple Bourbon Mustard
1/2 Teaspoon Espresso Sea Salt
1/2 TeaspoonCracked Tellicherry Peppercorns
Pinch Red Pepper Flakes (Optional)
We created this vinaigrette to use with fresh beets from our garden – either roasted by themselves, or in our Roasted Beet Salad. Every time we have used it we have gotten rave reviews from our guests. Not much more needs to be said, other than that you really need to try this one for yourself. Don’t try to overthink it. Don’t discuss the possibilities with other chefs. Just try it and see! This is likely to become one of your Signature recipes, just as it has ours.
Whisk together vinegar and espresso in a small saucepan placed over low heat. Combine mixture together with olive oil, mustard, salt, pepper, and red pepper flakes, if using. Taste to determine if more olive oil, salt, or pepper is required. If you do, add them a little at a time until you have reached a flavor balance that is pleasing to you.
Let vinaigrette stand for at least 30 minutes before serving to allow flavors to develop.