Herbfarm Vinaigrette – a delicious recipe with red wine vinegar, balsamic vinegar, shallot, mustard, salt, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Puree all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender.
2
With the machine running, pour in the olive oil in a steady stream.
3
If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks.
4
Bring it to room temperature and shake or whisk it well before you dress the salad.
5
Use an herb-infused vinegar in place of the red wine vinegar.
6
Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.
404
kcal
Calories
45
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup red wine vinegar or aged sherry vinegar, 2 tablespoons balsamic vinegar, 1 tablespoon coarsely chopped shallot, 2 teaspoons Dijon mustard, and more.
Yes, Herbfarm Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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