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From The Field Balsamic Vinaigrette Recipe

Capture the fresh flavors of the Illinois countryside with this vibrant balsamic vinaigrette! Inspired by a cooking class in Morton, IL, this recipe is quick, easy, and perfect for drizzling over salads, roasted vegetables, or grilled meats. Learn how to make this restaurant-quality dressing in just minutes!

Prep Time 5 mins
Cook Time 5 mins
Calories 192.9 kcal
Protein 0g
Rating 4.7 (3 Reviews)
From The Field Balsamic Vinaigrette

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for From The Field Balsamic Vinaigrette

  • Red Wine Vinegar
  • Balsamic Vinegar
  • Dry Mustard
  • Canola Oil
  • Fresh Sage
  • Fresh Basil
  • Fresh Dill
  • Salt
  • Pepper

How to Make From The Field Balsamic Vinaigrette

  1. Finely mince fresh herbs.
  2. In a small bowl, whisk together balsamic vinegar and Dijon mustard.
  3. Slowly drizzle in extra virgin olive oil while whisking constantly to create an emulsion.
  4. Stir in minced herbs, honey, salt, and pepper.
  5. Taste and adjust seasonings as needed. Add more honey for sweetness, balsamic vinegar for tang, salt and pepper to taste.
  6. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

2g

Fat

7g

Carbs

0g

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