Making vinaigrette is all about making it your own. I tend do keep my vinaigrette dressings at 2 parts oil, 1 part vinegar.
You can use a wide variety of vinegars such as balsamic, red wine vinegar, white balsamic, or apple cider vinegar.
Instead of vinegar you can also use citrus juice as your acid such as lemon juice (think kale salad) or pink grapefruit juice which works nicely baby spinach salad.
1 Tbsp Dijon
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
Place Dijon into a jar or bowl and add vinegar, salt and pepper. Shake or mix vigorously. Add oil and continue to mix or shake. Taste and adjust as necessary.
Dressing will keep up to 1-week on your counter.
To add sweetness add sugar, honey, maple syrup or agave nectar.
To add creaminess add goat cheese, feta cheese, or Gorgonzola cheese.
Add fresh herbs to add zest and character. For example, add oregano and thyme for a Greek inspired vinaigrette.
Be creative! It’s your salad!!
Pictured Above: Warm Brussels Sprouts Salad tossed in Lemon Vinaigrette topped with Organic Walnuts, Roasted Sweet Potatoes, Sautéed Red Onion, Organic Sun-Dried Roma Tomatoes, Kalamata Olives, and Feta Cheese