Ingredients for From The Field Balsamic Vinaigrette
- Red Wine Vinegar
- 1/2 cup balsamic vinegar
- Dry Mustard
- Canola Oil
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh dill, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 teaspoon honey
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How to Make From The Field Balsamic Vinaigrette
- Finely mince fresh herbs.
- In a small bowl, whisk together balsamic vinegar and Dijon mustard.
- Slowly drizzle in extra virgin olive oil while whisking constantly to create an emulsion.
- Stir in minced herbs, honey, salt, and pepper.
- Taste and adjust seasonings as needed. Add more honey for sweetness, balsamic vinegar for tang, salt and pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
7g
Carbs
0g