Melissa d’Arabian’s Mustard Vinaigrette

Melissa d’Arabian’s Mustard Vinaigrette


  • 1 small clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • Small splash soy sauce
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil


This dressing is easily made in a jar. Just dump all ingredients in and shake together.

To make and dress the salad in the salad bowl, split garlic clove instead of mincing and rub the bowl with the cut side of the garlic. Add the mustard to the bowl and whisk in the balsamic vinegar and soy sauce vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Add salad greens and toss until coated.

The dressing will separate as stored, simply shake or whisk back together. If the olive oil hardens with refrigeration, bring to room temperature an hour or so before using or microwave for several seconds.

Nutrition: 1/4 of the dressing has about 20 calories.

Keywords: Melissa d'Arabian, mustard, Olive oil, Salad, Salad Dressings, Vinaigrette

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