Lemon Dijon Vinaigrette

Lemon Dijon Vinaigrette
 
This is a wonderful, basic, go-to dressing to whip up and use on any salad…. so much better than any store-bought dressing out there!  Very classic in taste, yet so easy to make.  Once you start making your own salad dressing you’ll wonder why you ever bought bottled to begin with!
                                                    
                                                              Lemon Dijon Vinaigrette
 
1/3 cup good-quality balsamic vinegar
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tsp lemon zest
1 tablespoon Dijon mustard
2 teaspoons chives, minced
salt and pepper, to taste
 
Combine all ingredients in a bowl or cruet  and mix or shake well.  Drizzle over salad and toss lightly.
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Spicy Deviled Eggs

Spicy Deviled Eggs

I love deviled eggs, and I have to give credit to my friend and coworker, Deena, who came up with this recipe to serve at an event we did for work.  She’s a wonderful chef and has had a private catering business for many years, and she’s so much fun to work with because some days all we do is talk food!  I figured with the holiday season upon us I’d post this recipe as it’s really different from any other deviled egg recipe I’ve ever had. 
 
                                                        Spicy Deviled Eggs
 
12 eggs, hard-boiled, peeled and chilled
½ cup mayonnaise
¼ cup Kalamata olives, pitted and minced
1 T. Dijon mustard
1 T. drained capers
1 T. oil-packed sun-dried tomatoes, minced
½ t. red chili???? Oil
1 T. fresh parsley, minced
A thick balsamic vinegar or reduction for drizzle
 
 
Cut eggs in half lengthwise.  Place yolks into a bowl and mash with a fork.  Mix in mayonnaise, capers, sun-dried tomatoes, and chili oil.  Salt and pepper to taste.  Mix in parsley.
  Pipe or spoon egg mixture into egg halves, mounding slightly.  Drizzle with a thick balsamic vinegar and serve.
 
Makes 24.

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