I am a huge fan of vinegars. Vinegar changes the entire structure of a dressing. Cider vinegar is the key to a good gazpacho and this particular salad. Simple easy salads are a standard in our house during the warm months. This particular salad I read about on Food and Wine. Quite good.
One Granny Apple, peeled, cored and sliced into matchstick pieces
1 box of grape tomatoes cut in half
1 lb. of green beans, blanched in hot water
1/2 small red onion sliced ( this part I omitted because raw onions upset Jessica's stomach)
1/2 tsp. Dijon mustard
2 T. cider vinegar
1/4 cup olive oil
1 T. boiling water ( sounds strange but it works)
Mix together the mustard, vinegar and water first and then slowly pour the olive oil in while whisking.
That's it. Easy. Simple and refreshing.
I totally agree and have watched a sherry vinegar turn a corn tomato warm salsa into something special. I’ve tried many vinegars and for me balsamic reigns supreme.
I blogged a long while back about balsamic and the reason to pay up: http://www.athleticmindedtraveler.com/blog/?p=291
I’m not sure if you allow links…but the point being that there is a WORLD of difference between a cheap and expensive balsamic. It is very much like wine in this respect. Amazing!