This is the regular dressing we use at Talking Leaves. It has the virtue of being fat free and possessing a sharp but balanced bite. Try it on a salad with some roasted pine nuts for a wonderful treat.
This is a simple recipe. Make up just enough for the meal. The freshness counts. If you make it at the beginning of meal preparation you will have plenty of time for the rosemary to infuse the vinegar.
Take about a third of a cup of balsamic vinegar and pour it into the serving container. Go to the garden and cut a three to four inch long sprig of fresh rosemary. Rinse under water to remove any dust. Strip the rosemary leaves off the stem by pulling them "against the grain." Discard the stem. Add the rosemary leaves to the vinegar. Shake or stir and pour. But be cautious when pouring over the salad. A little of this stuff goes a long way. The rosemary leaves should pour out with the balsamic vinegar. They just add an extra flavor to the salad. That's it. Simple and delicious.
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