We just returned from a quick back-to-school shopping trip in the Gatlinburg area. While there, we ate at the Apple Barn where I had a great honey balsamic vinaigrette. I found a recipe on All Recipes, adapted it slightly to fit the ingredients I had on hand, and then used it to marinate the chicken and dress the salad.
I loved the sweetness of the vinaigrette at the Apple Barn and this wasn't as sweet, but close. I will definately try and create the version I have in mind by reducing the balsamic and increasing the honey. The marinade worked nicely and gave the chicken a balanced acidic-sweet flavor. This was a quicky and easy summer dinner!
Honey Balsamic Vinaigrette
adapted from Cathyrae on All Recipes
1/2 cup balsamic vinegar
1 small shallot, minced
1 tablespoon soy sauce
3 tablespoons honey
1 tablespoon white sugar
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2/3 cup extra-virgin olive oil
Place the vinegar, shallot, soy sauce, honey, sugar, garlic powder, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.
Something else that might help with the sweetness is to cook down the vinegar. I would just put it in a small saucepan with everything except the oil and that way you infuse the flavors into the vinegar while it's simmering.
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