Vanilla-Infused Balsamic Vinaigrette

by Kelli & Brad

Vanilla-Infused Balsamic Vinaigrette

Vanilla-Infused Balsamic Vinaigrette
  • 1 tablespoon spicy brown mustard
  • 2 tablespoons honey
  • ½ teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • ½ cup light olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon natural rice vinegar
  1. Whisk the brown mustard, honey, vanilla extract, salt and white pepper in a bowl. Add the olive oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegars slowly, whisking constantly.
  2. Use over fresh baby salad greens, or as a marinade for chicken, fish, pork or vegetables.
  3. Makes ¾ cup


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