Viva La Balsamic Vinaigrette

cathy tate


The virtue of vinaigrettes is their simplicity. I was tired of the basic formulas and the store bought brands. I was trying to think of a way to kick up a recipe a notch or two. I put things together until I thought it tasted several steps above the store bought brands, alot fresher and it seemed to make the salad crispier and lighter! It is best served over arugala, the lettuce with a big peppery taste.


★★★★★ 1 vote

approximately 1 cup
15 Min


  • 1/4 c
    balsamic vinegar
  • 2 Tbsp
    dijon mustard
  • 1
    shallot, minced
  • 1-2 clove
    garlic, minced
  • 1/4 tsp
  • 1/2 tsp
    fresh parsley, finely chopped
  • 1/2 tsp
    fresh thyme, finely chopped
  • 2/3 c
    olive oil, extra virgin
  • ·
    kosher salt and pepper to taste

How to Make Viva La Balsamic Vinaigrette


  1. Wisk together balsamic vinegar, dijon mustard, shallot, garlic, salt, parsley and thyme.
  2. Slowly drizzle in the extra virgin olive oil, whisking constantly. Season to taste with kosher salt and pepper.
  3. Refrigerate overnight for the flavors to mingle. Best served over arugala.

Printable Recipe Card

About Viva La Balsamic Vinaigrette

Course/Dish: Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy

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