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 adjust seasoning as needed. 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 red wine 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.