• Balsamic Vinaigrette


    6 to 8 Portions

    • Ingredients
    • Garlic clove, finely minced
      1 ea.
    • Shallot, finely minced
      ½ ea.
    • Dijon mustard
      1 Tbsp.
    • Honey
      2 Tbsp.
    • Thyme leaves, optional
      1 tsp.
    • Balsamic vinegar of Modena
      ¼ cup
    • Extra-virgin olive oil
      ¼ cup
    • Salt
      as needed
    • Ground black pepper
      as needed


    1. Place the garlic, shallots, honey, Dijon mustard and thyme in a small mixing bowl.
    2. Whisk in the balsamic vinegar.
    3. Drizzle in the olive oil, while continuously whisking to create an emulsion.
    4. Season to taste with salt and freshly ground black pepper.

    Variation: This vinaigrette is perfect for heartier greens such as arugula or romaine and is also perfect for dressing hot roast vegetables. 

    Note: To make a creamy vinaigrette, whisk in 3 tablespoons of mayonnaise to the vinaigrette in step 1.

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