Balsamic Vinaigrette

A robust vinaigrette to use on salads or as a marinade.


  • 1 shallot (minced)
  • 1 garlic clove (minced)
  • 1/2 teaspoon anchovy paste (omit for vegan)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Italian seasoning (or any combination of oregano, basil and thyme)
  • Sea salt to taste
  • 1/4 teaspoon freshly ground black pepper


  1. Whisk all of the ingredients in a small bowl or measuring cup.
  2. Use immediately or refrigerate, covered, up to a week.
  3. To use on grilled Portobello mushrooms or other veggies, simply drizzle over the vegetables and grill for about 5-6 minutes a side. Amazing!


Keywords: Balsamic Vinaigrette, Salad Dressing

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