Saffron Vinaigrette

This vibrant vinaigrette is a masterclass in extracting maximum flavor from a few elite ingredients. It elevates the standard oil-and-vinegar formula into something deeply aromatic and visually stunning.

The secret lies in gently warming the olive oil before adding the saffron. This brief hit of heat coaxes out the spice's earthy, floral essence and brilliant crimson color. Once combined with white balsamic vinegar, the dressing takes on a sophisticated, bittersweet complexity.

Minced shallots and fresh thyme provide a sharp, herbal crunch that grounds the brighter notes. The addition of paprika lends a subtle smokiness and rounds out the golden hue.

This dressing is versatile enough for sturdy greens, roasted root vegetables, or even a piece of grilled fish. It is a simple luxury that keeps well in the fridge. A quick whisk is all it takes to bring the flavors back to life before serving.

This transformation of basic staples centers entirely on the saffron's golden light. Whether drizzled over heirloom tomatoes or a simple plate of grains, it adds an unmistakable touch of elegance. You may even find yourself doubling the batch to keep on hand for impromptu dinner parties. The golden liquid catches the light beautifully on the plate. It offers a sensory experience defined by the saffron's intoxicating aroma. This vinaigrette proves that one exceptional spice makes the biggest impact. It turns a basic side salad into a showcase for saffron's sun-drenched depth.

Ingredients:
1 generous pinch Lemonfair saffron, ground in mortar & pestle.
4 tbsp. olive oil
3 tbsp. white balsamic vinegar
1/2 tsp. paprika
1/2 cup minced shallots
1 tbsp. chopped fresh thyme

Instructions:
1. Heat oil in small sauce pan over medium low until warm.
2. Remove from heat and immediately stir in ground saffron.
3. In a medium bowl, mix vinegar and paprika.
4. Add saffron infused oil, shallots, and thyme. Mix. Add salt & pepper to taste.