Hibiscus-Rose Tea Vinaigrette
Recipe provided by Tom Kaldy, Executive chef of The Charles in Old Wethersfield, Conn.
Ingredients
- 1 pint white balsamic vinegar or other lower acidity vinegar
- 1 cup granulated sugar
- 3 tablespoons hibiscus-wildberry tea (I use Mighty Leaf)
- 2 tablespoons rose tea
- 2 cups olive oil
- 2 cups grapeseed oil
- Salt and pepper to taste
Instructions
- Place the vinegar and sugar into a small sauce pot and bring up to just under a boil to ensure the sugar is dissolved.
- Pour the mixture over the two teas and steep for 5 to 7 minutes.
- Strain through a chinois, and cool over an ice bath.
- Place liquid in a blender and, on medium high speed, stream in the two oils.
- Add salt and pepper to taste.
- Dress salt roasted beets with vinaigrette and add frisee lettuce, VT creamery fresh goat cheese, and toasted hazelnuts, if you like.