A Vietnamese Moment

Another tried and true recipe by Ina Garten! I will never use store bought vinaigrette again because it is so much easier and faster making it at home! For our two year wedding anniversary, Will and I went to Pasadena for the weekend and he took me a lovely French bistro where we had the most amazing dinner! I ordered a beet and goat cheese salad and it was so delectable that I wanted to roast beets later that week.  I found this recipe from Ina Garten's Beets and Balsamic Vinaigrette recipe. The balsamic vinaigrette is the perfect balance of tart, spicy, and tang you want for your salad. This probably makes enough dressing for 4 salads. Ingredients: -  2 teaspoons dijon mustard - 1/2 cup balsamic vinegar - 1/2 cup olive oil - 2 teaspoons kosher salt - 1 teaspoon freshly ground black pepper 1. Whisk together balsamic vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and you're done! 

I was craving a light vinaigrette to go along with a salad so I found this recipe per Ina Garten. It was pretty good, but I added red wine vinaigrette for more flavoring.  Combine 1/4 cup freshly squeezed lemon juice, 1/2 cup good olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small glass measuring cup and whisk until combined. Lemon to taste  Add some red wine vinaigrette to taste (a few squirts)  Pepper to taste  Salt is accurate