Meet your salad’s new bestie. This quick ‘n dreamy French balsamic vinaigrette whisks together in a flash and brings instant “ooh la la” to leafy greens, roasted veggies, and anything else begging for a tangy little glow-up. Shake, drizzle, devour—bonjour, delicious!
Author:
Lollygag
Ingredients
1 Cup Extra Virgin Olive Oil
6 Tbsp. Quality Balsamic Vinegar
2 Tbsp. Dijon Mustard
1 Garlic clove-peeled and trimmed.
1 Small Shallot- peeled and trimmed.
1/2 Tsp. Herb de Provence
1/2 Tsp. Sea Salt
2-3 Grinds of Fresh ground pepper
Directions
Combine all of the ingredients except the olive oil, in a small food processor and pulse to combine on low speed.
Next, drizzle the EVOO slowly into the food processor while on low until you have a smooth dressing-1-2 minutes.
Pour into an airtight container or serve with your favorite salad at room temperature and enjoy!
Recipe Note
• This dressing should last 1-2 weeks if stored in an airtight container in the fridge.
• Let the dressing set to room temp before serving.
