Red and White Balsamic Vinaigrette

 This is a basic yet unique dressing due to the combination of white and red balsamic vinegar.  I love a good balsamic vinaigrette but I often prefer a bit of a lighter dressing and with the addition of the white balsamic, it’s perfect!


Recipe: Approx. 2 Cups

  • 1 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Red Balsamic Vinegar
  • 1/4 Cup White Balsamic Vinegar
  • 1 Teaspoon Stone Ground or Dijon Mustard – or to taste
  • 2 Garlic Cloves – minced
  • 1 Teaspoon Sea Salt – or to taste
  • Dash of Black Pepper


 In a medium bowl, whisk together the mustard, vinegars, garlic, salt and pepper.  Next slowly whisk in the olive oil.  Or use a hand held blender to emulsify.


  1. Deborah Carro says

    Does this dressing need refridgeration? I find that every time I refrigerate, it hardens, I then I will have to microwave to soften it just to shake it.


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