Tom Kaldy is the Executive Chef at The Charles in Old Wethersfield, Conn. As written, Tom’s recipe makes enough vinaigrette for a busy restaurant, but likely much more than the average home cook needs. If you make it, consider scaling the recipe and tasting along the way until your version has the flavor you want. Chef Plum recommends storing the vinaigrette in an airtight container in the fridge for up to a month. Tom serves the vinaigrette over a salad of salt-roasted beets, frisee lettuce, VT Creamery fresh goat cheese, and toasted hazelnuts.
Hibiscus-Rose Tea Vinaigrette
- 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
- 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.