Bright and Crisp Oregano Vinaigrette with Dijon Mustard

I don’t know about you, but all I really need to be satisfied with a quick meal is a fantastic salad dressing. If you have one good dressing, even with the most plain ingredients it can feel like the salad has a new breath of life.

So on those mid summer nights when I want to grab something fast to eat without a takeout menu on hand I’ll just quickly visit my pantry and whip this dressing up in my Vitamix.

If I had to describe the taste of this dressing I would call it bright, tangy and crisp. With the perfect amount of sweetness from the maple syrup and tanginess from the Dijon mustard – you can’t go wrong.

In order to make this dressing a little bit more gut friendly I’ve reduced the amount of oil to a 1 part oil to 1 part vinegar ratio instead of the traditional 2 parts oil and 1 part vinegar formula.

This method was popular at the Natural Gourmet Institute, where I attended culinary school, since it’s more flavor with less fat for your liver to process! A double win!

You can expect this dressing to last you about 10-14 days in the refrigerator.

For those of you who want to check out how I use this dressing most often stay tuned for my Simple Grilled Romaine Hearts!

Can’t wait to hear what think of this one!

Happy cooking my friends.

Bright and Crisp Oregano Vinaigrette with Dijon Mustard

5 from 2 votes

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Course: Dressing

Prep Time: 5 minutes

Cook Time: 1 minute

Servings: 1 1/2 Cups

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Ingredients

• ½ C Olive Oil
• ½ C Red Wine vinegar
• 2 T Dijon Mustard
• 2 T Honey
• ¼ tsp Dried Oregano
• ¼ tsp Sea Dalt
• Pinch Black Pepper
• ¼ C Shallot chopped
• 2 Garlic Cloves

Instructions

• Emulsify all ingredients in a high speed blender until the dressing is perfectly creamy. Transfer to a glass container for storage in the refrigerator for up to 14 days.

Notes

Dressing with Last in the Refrigerator for up to 14 days.

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