This vinaigrette is amazing drizzled over a variety of salads. Try it on a spinach, strawberry and walnut salad. Or even over a simple, crunchy spring mix salad. It’s also ideal as a chicken marinade!
This recipe makes enough for a 4 portion salad. Simply double, triple, or quadruple the recipe to make more (though the salt likely won’t scale up quite as much as the other ingredients).
Ingredients:
- 1/8 tsp pink Himalayan sea salt
- 1 Tbsp Olive~Me & Co’s Rosé Balsamic Vinegar or Lambrusco Wine Vinegar
- 1 Tbsp minced shallot
- 1/2 tsp mustard
- 3 to 4 Tbsp Olive~Me & Co’s Extra Virgin Olive Oil
- 1/2 tsp chives, minced
- 1 Tbsp parsley, chopped finely
- 1/2 tsp poppy seeds
Directions:
- Stir together salt, vinegar, and shallot. Stir again after about 15 minutes to make sure all of the salt has dissolved. If it hasn’t, wait a few more minutes.
- Mix in the mustard and 3 Tbsp of the Oil. Taste the mixture and simply add more oil if you need to tone down the taste a bit.
- Add in the herbs and poppy seeds and vigorously still everything together just before pouring over your salad leaves.
Tip: Drying your salad leaves well will prevent your dressing from becoming watery.
