Lemon Balsamic Vinaigrette
Servings: 4 servings
Ingredients
- ¼ cup balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil (more to taste)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 teaspoons maple syrup (more or less to taste)
- ¼ teaspoon kosher salt
- ¼ - ½ teaspoon black pepper, coarse ground
- ¼ teaspoon dried oregano (optional)
- ½ teaspoon hot pepper flakes (optional)
Instructions
- Measure all the ingredients* into a jar with a tight fitting lid. Shake to combine and emulsify the ingredients. Season to taste.
- This dressing can be made ahead of time and stored in the fridge until ready to use! Just shake the jar of dressing before using.
- Lemon Balsamic dressing can be stored in the refrigerator for up to 7 days.
Notes
- Start with the lower amount of each ingredient and then add more to taste.
- For a richer salad dressing, add more oil. This salad dressing is definitely on the light side.
- For a creamy balsamic dressing, sub 2 tablespoons of Vegenaise (mayonnaise) for the oil. If you like a richer dressing, leave the olive oil in as well.
- Sweeter: If you prefer a sweeter balsamic dressing, add more maple (or sweetener of choice a teaspoonful at a time).
- Tangier: Add more Dijon mustard for a rich tanginess. As well, mustard acts as an emulsifier (like oil does) to make the dressing thicker.
- The flavors of each ingredient will intensify over the time it is stored. The garlic in particular will get stronger each day.
- Storage: Dressing will keep for up to 7 days in the fridge.