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*Sweet Balsamic Vinaigrette (One 12oz Bottle)

*Sweet Balsamic Vinaigrette (One 12oz Bottle)

$12.00 USD
$12.00 USD
Sale Sold out

Product Description

Chef Tim's Sweet Balsamic Vinaigrette is a deliciously sweet balsamic vinaigrette made with aged balsamic vinegar of Modena and olive oil with accents of garlic and black pepper. It is made with seven natural ingredients, and is cholesterol free. Shake, Shake, Shake. Don't Refrigerate. Shake vigorously, until your vinaigrette is black, and pour immediately. First and foremost, it is a salad dressing. Secondly, our vinaigrette is an incredible marinade for anything that walked, swam, flew or grew. It is a direct complement to Bleu cheese, Feta cheese, and fresh Mozzarella. It’s great on hoagies, rice, pasta salad, and char-grilled vegetables.

Ingredients: Olive Oil, Balsamic Vinegar, Sugar, Kosher Salt, Granulated Garlic, Black Pepper, Oregano

 

Directions: "Shake, Shake, Shake. Don't Refrigerate." Shake vigorously, until your vinaigrette is black, and pour immediately.

 

Legal Disclaimer:Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

A new and delicious way to enjoy my Sweet Balsamic Vinaigrette! 

Portobello & Chicken Panini Ingredients:  

  • Portobello Mushroom (stems removed)
  • Chicken - Skinless boneless chicken breast or thighs
  • Mozzarella and/or Aged Provolone (shredded)
  • Ciabatta Bread
  • 6 oz. Chef Tim's Sweet Balsamic Vinaigrette

Marinade mushroom cap upside down for 15 minutes in Sweet Balsamic Vinaigrette.  Marinade Chicken in separate bowl for 15 minutes in Sweet Balsamic Vinaigrette

Bake Mushroom caps in preheated oven at 350 degrees for 15 to 20 minutes.  On separate sheet, bake Chicken or grill (until internal temperature is 165 degrees).  Slice Mushrooms and Chicken.

Slice Ciabatta in half lengthwise.  Put shredded/sliced Mozzarella and/or Aged Provolone on bottom of bread.  (This prevents your bread from becoming soggy).  Put Sliced Mushrooms and Sliced chicken inside sandwich, top with more mozzarella/provolone and finish with top piece of bread.

Press in Panini Grill until cheese is melted and grill marks are visible (approximately 5-10 minutes).

Caprese Panini: 

  • French Baguette
  • Mozzarella (sliced)
  • Fresh Basil
  • Roma Tomato (sliced)
  • 6 oz. Chef Tim's Sweet Balsamic Vinaigrette

Slice Baguette in half lengthwise.  Put sliced Mozzarella on both tom and bottom of bread.  (This prevents your bread from becoming soggy).  Put Sliced Tomato and Fresh Basil inside sandwich.

 Press in Panini Grill until cheese is melted and grill marks are visible (approximately 5-10 minutes).

Serve Sweet Balsamic Vinaigrette on the side for dipping.  My Vinaigrette is a wonderful complement to this sandwich! 

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