This recipe is one that I frequently pair with meaty dishes. Goes great with beef, pork, or even mushroom (or similar vegetable with ‘meaty’ texture). I always like to bring a touch of acidity to the plate when I’m dealing with meat and vegetable dishes like the Stuffed Portobello Mushroom demonstrated live on Studio 4 on 7/12/16. This particular dish pairs steak, mushroom and cheese with a punch of acidity from the following White Balsamic Vinaigrette…
White Balsamic Vinaigrette
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup White Balsamic Vinegar
- 1 tsp Ground Mustard
- 1 tbsp Honey or Agave Nectar
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 pinch Herbes de Provence Italian Herb blend
Whisk mustard, honey, and vinegar together.
Slowly whisk in oil to incorporate.
Add salt, pepper, and herbs.