Balsamic Mustard Vinaigrette
This balsamic mustard vinaigrette is simple to make by whisking olive oil, balsamic vinegar, and Dijon mustard creating a gentle balance of sweetness and tang. The flavor is bold enough to carry simple ingredients without overpowering them. It pairs especially well with spinach or mixed greens, tomatoes and mozzarella, strawberries and feta. It also makes a tasty drizzle over grilled meats, sweet potatoes and seared green beans and Brussels sprouts.
Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, start here
Ingredients
(see printable recipe card down below)
SERVINGS: 6 | Start to finish: 5 minutes
3 tbsp (45 ml) balsamic vinegar
2 tbsp (30 g) Dijon mustard
1 tbsp (9 g) minced shallot or white onion
3 tbsp (45 g) plain full-fat Greek yogurt
1½ tsp (1.5 g) fresh or dried thyme
¼ tsp (1.42 g) salt
¼ tsp ground black pepper
½ cup (118 ml) extra virgin olive oil
Swaps and enhancements for perimenopause and insulin resistance:
check the balsamic vinegar label; some brands adding caramel color, thickeners, or grape must concentrate that increases the sugar content significantly. Surprisingly, Walmart’s own organic store brand is one of the cleanest budget options on the market. It is strictly IGP certified (made in Modena, Italy) and has earned a "4 Leaves" quality tier rating, which means it uses a much higher concentration of sweet grape must than standard budget vinegars
How to Make This
In a bowl, add balsamic vinegar through pepper and whisk to combine.
Slowly drizzle in the olive oil while whisking vigorously to emulsify, about 1 minute.
Storage
Store in an air-tight container in the fridge for up to 2 weeks.
Before You Go
This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I learned that simple living and feeding yourself well doesn't require a Broadway performance or matching dishes.
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped, what you added, what your kids refused to eat. That stuff matters.
And if the recipe brought you here but you're curious about rebel wellness and reducing overwhelm, the rest of my blog is waiting. Start here.
Melissa
Balsamic Mustard Vinaigrette
This Balsamic Mustard Vinaigrette is best served with ingredients that will complement the sweet and sour notes of this dressing—you can’t go wrong with a spinach, red onions and sliced strawberries with crumbly feta cheese for a delicious salad option, but don’t overlook using this as a marinade for grilled meats!
Ingredients
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1½ teaspoons minced shallot or white onion
- ½ teaspoon mayonnaise or Greek yogurt
- ½ teaspoon minced thyme
- ⅛ teaspoon salt
- Pinch ground black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- Whisk vinegar, mustard, shallot, mayonnaise, thyme, salt, and pepper together in bowl until smooth. Whisking constantly, slowly drizzle in oil until emulsified. Cover and refrigerate for up to 2 weeks.
Nutrition Info
Fat (grams)
21 gSat. Fat (grams)
3 gFiber (grams)
0 gSodium (milligrams)
203 mgCalories
198Protein (grams)
0 gSugar (grams)
1 gCarbs (grams)
2 gFolic Acid
0 µgVitamin C
1 mgZinc
0 mgVitamin K
13 µgVitamin B12
0 µgPotassium
24 mgMagnesium
5 mgCalcium
10 mgSelenium
2 µgVitamin E
3 mgVitamin D
0 µgNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure
