A Light, Springtime Touch of Vinaigrette

Screen Shot 2014-04-24 at 12.14.30 PMSpring has officially sprung and alongside it came seasonal allergies! I must admit, I probably spent too much time outside between Marathon Monday and a trip to Faneuil Hall on Tuesday. However,  this allergy season has hit me particularly hard.  With a suppressed appetite, I turned to a classic, light, mustard vinaigrette that is filled with a rich flavor.

My family has been using this vinaigrette for as long as I can remember.  It was published in Gourmet Magazine back in 2001.  But, the key to making the recipe strong is using high quality ingredients. In the recipe below I included the ingredients that I use; however, you can make substitutions for your favorite dijon mustard or any other product. (Also, products always change over time, so be sure to check any product you use for your specific allergens!)

Now, why should you make your own vinaigrette? Well, it’s cheaper. Plus, you don’t need to plan, as you most likely have all the necessary ingredients in your home already. Lastly, you can modify the vinaigrette to your own particular tastes.  From an extra dash of salt and pepper to shallots or herbs, you can make the perfect vinaigrette just for you.

What’s your favorite flavor to add to a basic vinaigrette? As always, happy cooking!

Mustard Vinaigrette Recipe*


  • 2 tbsp. OrganicVille’s Organic Dijon Mustard
  • ½ cup O Citrus Champagne Vinegar
  • 1 cup Filippo Berio Extra Virgin Olive Oil (or O Extra Virgin Olive Oil is my favorite)
  • ½ tsp. coarse salt
  • ¼ tsp. ground black pepper


  1. IMG_8358Whisk the mustard and champagne vinegar together.
  2. Add in the oil in a slow, steady stream while whisking. (Think drop by drop).
  3. Continue whisking until the mixture is creamy and emulsified.
  4. Mix in the salt and pepper, and any other seasonings of your choice (including an extra dash of salt or pepper).
  5. Drizzle on to your salad.


Tips and Tricks

  • If you want an even lighter vinaigrette, you could use vegetable/canola oil instead of extra-virgin olive oil.
  • Can be stored in a covered container in the fridge for approximately four days.

*Adapted from Gourmet Magazine, Spring 2001

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