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Mustard-Balsamic Vinaigrette
Mustard-Balsamic Vinaigrette

3 tablespoons Dijon mustard
1/4 cup balsamic vinegar
3/4 cup extra-virgin olive oil
salt and pepper to taste

Combine the mustard and balsamic vinegar in a bowl. Slowly whisk in the olive oil. Season to taste with salt and pepper. The vinaigrette keeps, covered, in the refrigerator up to 2 weeks.

Makes about 1 1/8 cups