Best White Wine Vinaigrette Recipes

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

WHITE WINE VINAIGRETTE

Steps:

• Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

GREEN BEANS WITH WHITE WINE AND GARLIC VINAIGRETTE

Steps:

• Blanch the green beans in boiling water for 2 minutes and drain.
• Plunge them into cold water and drain again.
• Whisk together the remaining ingredients and add to the green beans.
• Toss and serve.
• 6 1/2-cup servings.
• Exchanges: Vegetable Exchange -- 1 Calories -- 38 Calories from Fat -- 15 Total Fat -- 2g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 3mg Carbohydrate -- 6g Dietary Fiber -- 2g Sugars -- 2g Protein -- 1g.

CUCUMBER SALAD WITH WHITE-WINE VINAIGRETTE

Steps:

• Combine all ingredients in a large bowl; stir until sugar and salt are dissolved and cucumbers are evenly coated. Cover with plastic wrap, and place in refrigerator at least 1 hour before serving.

ENDIVE, ESCAROLE AND APPLE SALAD WITH WHITE WINE VINAIGRETTE

Steps:

• Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes. Pour into small bowl; cool. Whisk in oil and vinegar. Season vinaigrette with salt and pepper.
• Toss escarole, endive, arugula and celery in large bowl. Add apple, pecans and Parmesan. Toss salad with enough vinaigrette to coat and serve.

WHITE-WINE VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, parsley, shallot, and olive oil. Season with salt and pepper.

WHITE WINE VINAIGRETTE

Steps:

• Whisk together the vinegar, mustard, and honey in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

ASPARAGUS WITH WHITE WINE VINAIGRETTE

Steps:

• Prepare asparagus and lightly peal the last three inches of the stem. Bring a pot of water to a boil and cook the asparagus for 3 or 4 minutes till tender. Drain and place asparagus in cold water. Dry the asparagus and let cool. Combine other ingredients in a bowl, slowly whisk in the olive oil till smooth and thick. Season with salt and pepper to taste. Arrange asparagus on a platter, drizzle with vinaigrette and serve.

BOLO'S SEARED TUNA WITH CREAMY WHITE BEANS AND RIOJA WINE VINAIGRETTE

Steps:

• Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using.
• For the White Bean Puree: Place warm beans in a bowl, add shallots and heavy cream and mash until smooth. Fold in the sage and season with salt and pepper.
• Tuna: Heat oil in nonstick skillet. Season tuna with salt and pepper to taste. Sear on each side for 1 to 2 minutes for rare doneness. Serve with white bean puree and vinaigrette.

WHITE-WINE VINAIGRETTE

Steps:

• See above