First established in Burgundy, France, Chardonnay wine has now become the white wine ubiquitous with the fancy feelings we get when we’ve touched on anything effortlessly French. Today we are showcasing the Branches Chardonnay Vinegar, our version of the timeless beret, rain over the Seine, or arguing over Camus. Like the wine, the flavor of this vinegar is subtle and delicate, sweet and pure, making a perfect ingredient for light sauces and vinaigrettes. Here is a recipe for just that: a light vinaigrette over a fresh potato salad.

serves 6

-for the vinaigrette:
4 TB of Branches Chardonnay Vinegar
1/3 cup of Branches Premium Spanish Arbequina, Olio Nuovo
salt to taste
1 garlic clove, crushed and chopped
1 tsp fresh parsley, chopped
1 tsp fresh tarragon, chopped
1 tsp fresh basil, chopped

-for the salad:
4 eggs
9 oz. small, unpeeled potatoes
1 bunch of celery, chopped
6 oz. cherry tomatoes, quartered
1 cup of baby arugula
1 lemon

Hard boil the eggs. Cool and cut into halves. Cook the potatoes in salted boiling water until tender. Drain and cut into small quarters. Combine celery, tomatoes and baby arugula with the potatoes in a large salad dish. Dress with the vinaigrette and serve alongside the eggs

For the vinaigrette, add the vinegar, oil, salt, garlic, herbs, and the juice of the lemon into a glass jar. Screw the jar lid tight, and shake the jar to mix.

Eat salad with aplomb. Discussions over the metaphysical are optional.

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