Easy Ginger White Balsamic Vinaigrette
This delicious white balsamic vinaigrette is full of flavor from fresh orange juice, ginger, and shallot. It comes together quickly in a blender and stores well. Use it on simple green salads or as a marinade. Vegan and gluten-free salad dressing.
Yield: 5 servings
Ingredients
- 2 tablespoons white balsamic vinegar
- 1 tablespoon fresh orange juice
- 1/2 teaspoon orange zest
- 3/4 tablespoon minced shallot
- 1 tablespoon minced fresh ginger
- 1 teaspoon dijon mustard
- 1/2 teaspoon fine salt
- 1 tablespoon honey or maple syrup
- 5 cracks black pepper
- 1/3 cup extra virgin olive oil
- 1 tablespoon neutral oil like sunflower grapeseed, or canola (this keeps the dressing from solidifying in the refrigerator)
Instructions
- Place all ingredients except oil in a small blender jar. Blend on medium high for 20 seconds. Scrape down sides of jar.
- Then while the motor is running on medium low, slowly use a liquid measuring cup to stream in the oil. This will take about a minute. Slowly adding the oil rather than just pouring it all in at once allows for the vinaigrette to emulsify beautifully.
- Pour into glass jar and store in refrigerator for up to 2 weeks.