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What is the best kind of vinegar to use when making a vinaigrette with roasted hazelnut oil? It's for a salad with arugula, pears, roasted carrots and a fairly mild cheese (probably Manchego). Ideas for a generic combination (i.e., what vinegar + hazelnut oil would work well with many salads) would also be appreciated. Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 6 years ago
8 answers 2803 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

For that particular salad I'd live to have sherry vinegar, especially with that cheese added. It add a special taste. But white wine vinegar will serve you well for all purposes. Champagne vinegar would be extra special

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hardlikearmour

hardlikearmour is a trusted home cook.

added about 6 years ago

White wine or champagne vinegar would be nice. Generically it depends on the greens you are using ==> Cooks Illustrated has recipes for a red wine vinaigrette for mild flavored greens, and creamy garlic for bitter greens, and a mustard balsamic for peppery greens.

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added about 6 years ago

I'd definitely say Sherry vinegar with those particular ingredients. Sounds like a lovely salad! White balsamic might be another option.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

I'm in the Spanish sherry vinegar camp. An older one being best.

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added about 6 years ago

How about white balsamic?

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added about 6 years ago

One of my favorite recipes from Suzanne Goin is her Roasted Pear Salad with Endives, Hazelnuts and St. Agur. For the dressing she uses hazelnut oil and adds a mixture of sherry vinegar & rice vinegar. The recipe can be found online :). enjoy.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Just nothing quite like a good spanish sherry vinegar. Headed to Andalucia after xmas and plan to bring some back!

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

Yes indeed. I find Spanish sherry vinegar to be far superior to most of what passes as balsamic vinegar in this country (and I do own the real stuff). It will harmonize well with nut oils. In fact I may have to try AntoniaJames salad out, as I have fresh arugula on hand.