Balsamic Vinaigrette

Very Easy
Makes about 1 cup
  • 3 tbsp. Kowalski's Balsamic Vinegar
  • 1 tbsp. Dijon mustard*, if desired
  • 1 tbsp. minced shallots, if desired
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground Kowalski's Black Peppercorns
  • 1/2 cup Kowalski's Extra Virgin Olive Oil
  • 1-2 tbsp. freshly chopped herbs (such as parsley, dill and chives), if desired

  • *A note about gluten: When prepared with a gluten-free mustard, this recipe is gluten free.

In a medium mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Drizzle in oil very slowly, whisking constantly to form an emulsion. Whisk in remaining ingredients; adjust seasoning to taste. Store, covered, in the refrigerator for up to 3 days.