We usually keep a simple house dressing on hand, but this week I tried an easy Dijon vinaigrette and it was a bright change of pace. The combination of red wine vinegar, lemon, and Dijon mustard gives a pleasant tang, while garlic adds a little bite and agave (or honey) balances the acidity with a touch of sweetness. I drizzled it over a basic dinner salad and the flavors complemented the greens perfectly.
Dijon Vinaigrette
Ingredients:
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1–2 tsp agave or honey, to taste
- 1–2 tsp fresh lemon juice, to taste
- 2 cloves garlic, minced
- Sea salt and freshly cracked black pepper, to taste
- 3 tbsp olive oil or vegetable oil
How to Make a Dijon Vinaigrette
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, agave or honey, fresh lemon juice, and minced garlic. Season with sea salt and freshly cracked black pepper to taste.
Whisk the mixture until the ingredients are evenly blended. While whisking continuously, slowly drizzle in the olive oil to emulsify the dressing. Once smooth, set it aside for a few minutes so the flavors can meld.
Give the vinaigrette one more quick whisk before tossing with salad greens. Adjust sweetness or oil to mellow the tang if desired, then serve.
Side note: If you prefer a milder, less tangy dressing, increase the amount of olive oil to taste.
Dijon Vinaigrette
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Equipment
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Glass jar with lid
Ingredients
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1-2 tsp agave or honey to taste
- 1-2 tsp fresh lemon juice to taste
- 2 cloves garlic minced
- Sea salt and freshly cracked black pepper to taste
- 3 tbsp olive oil or vegetable oil
Instructions
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Combine the red wine vinegar, Dijon mustard, agave or honey, lemon juice, and minced garlic in a small glass jar or bowl. Season with sea salt and freshly cracked black pepper to taste.
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Whisk well and slowly drizzle in the olive oil while whisking to create a smooth emulsion. Let the dressing rest briefly so the flavors can meld.
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Whisk again before drizzling over salad greens and enjoy.
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Note: For a less tangy vinaigrette, add more olive oil to balance the acidity.
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