Gerald's Balsamic

younglettuceThe farmers' market is full of tender, spring greens right now, so today for Tasty Tuesday we'll be serving a colorful mix of our organic lettuces with a simple vinaigrette by our own head chef at the ranch, Gerald Gass. Join us at our Ferry Building shop around noon today for a bite and take home some oil to recreate this simple dressing for dinner tonight. Enjoy!
Gerald's Balsamic Vinaigrette 1/2 Cup McEvoy Ranch extra virgin olive oil 2-3 tsp. red wine or Sherry vinegar 3 Tbsp. balsamic vinegar 2 Tbsp. finely diced shallots 1/2 tsp. sea salt or kosher salt 1/4 tsp. freshly ground pepper In a small bowl, whisk together all the ingredients. Taste and adjust the seasoning. Yield: 3/4 Cup.