Balsamic Vinaigrette

Balsamic Vinaigrette

Makes about 1 cup


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

3 tbsp. Kowalski's Balsamic Vinegar
1 tbsp. Dijon mustard, if desired
1 tbsp. minced shallots, if desired
¾ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
½ cup Kowalski's Extra Virgin Olive Oil
1-2 tbsp. freshly chopped herbs (such as parsley, dill and chives), if desired
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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.