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


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1/4 c
balsamic vinegar
2 Tbsp
dijon mustard
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


  • 1Wisk together balsamic vinegar, dijon mustard, shallot, garlic, salt, parsley and thyme.
  • 2Slowly drizzle in the extra virgin olive oil, whisking constantly. Season to taste with kosher salt and pepper.
  • 3Refrigerate 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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