Description
Every home cook needs a light and punchy salad dressing recipe in their arsenal, and this Red Wine Vinaigrette is my go-to.
It’s a classic vinaigrette made with olive oil, red wine vinegar, shallot, garlic, and the littlest touch of honey to mellow any harsh flavors with a kiss of natural sweetness. The resulting red wine vinegar salad dressing is bright, zippy, and pleasantly mouth-puckering – the perfect punchy palette cleanser!
Simply toss it with mixed greens for an easy side dish to freshen up any hearty meal – check out the blog post, above, for some of my favorite serving and pairing suggestions. ♡ Happy cooking!
Ingredients
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (substitute agave nectar or pure maple syrup if vegan)
- ½ shallot, finely diced (approx. 2 tablespoons)
- 2 cloves garlic, finely chopped or grated
- kosher salt and ground black pepper, to season
Instructions
- Prep the red wine vinaigrette: Combine all listed ingredients in a small bowl or jar, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in an airtight container in the refrigerator for up to 1 week. [gallery columns="2" size="full" ids="52268,52270"]
- Serve: Enjoy your grainy mustard vinaigrette immediately. My personal favorite pairing is this Fresh Mixed Greens Side Salad, which I consider to be our PWWB House salad. Enjoy!
Notes
Storage: This red wine vinaigrette will keep, stored in an airtight container in the refrigerator, for up to 5 days. If the vinaigrette separates and solidifies in the refrigerator, simply warm it slightly in the microwave until it’s liquid again, then whisk to combine well and serve as desired.