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Ginkgo HYO Vinaigrette

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
 
Delicate yet full of flavor, this simple vinaigrette made using the ginkgo HYO 5 aged vinegar is perfect with summer heirloom tomatoes or simply drizzled on top of your favorite greens. 

TIME 10 minutes

INGREDIENTS

  • 1/2 cup olive oil
  • 1/4 cup plus a dash HYO vinegar
  • 2 sprigs of thyme, stem removed
  • 1 small shallot, chopped fine 
  • 1/2 teaspoon raw turbinado sugar 
  • 1/2 teaspoon sea salt 
  • couple good cranks of pink peppercorns* 
  • couple good cranks of black pepper 
*you can omit 

Some ideas:

  • Sliced heirloom tomatoes, capers, shallots and thyme leaves (pictured above)
  • Grilled raddichio 
  • Butter lettuce, fennel 

INSTRUCTIONS

  1. Rinse and dry all of the herbs and chop. Put in a bowl.
  2. In a separate bowl, add the rest of the ingredients minus the pine nuts. Mix well. 
  3. Pour liquid ingredients into the the herbs. Mix well and it's ready to use. 

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