Balsamic Vinaigrette and Marinade

A quick and flavorful vinaigrette that doubles as a marinade! With tangy balsamic vinegar and a touch of mustard, it's perfect for drizzling over greens or marinating portobello mushrooms.

Couverts1

Preparation 5

Preparation time:5

Print Recipe

Equipment

Small pan (for toasting mustard seeds)
Whisk
airtight container

Ingredients

▢ 1 tablespoon 11 g whole mustard seeds
▢ ½ cup 120 ml extra-virgin olive oil
▢ ¼ cup 60 ml balsamic vinegar
▢ 3 tablespoons 63 g agave nectar
▢ 1 tablespoon 15 g brown or Dijon mustard
▢ Freshly cracked pepper and sea salt to taste

Instructions

Toast the mustard seeds in a dry pan over medium-high heat with a tight-fitting lid.
Once they start popping, remove from heat.
In a bowl, whisk together the toasted mustard seeds, olive oil, balsamic vinegar, agave nectar, mustard, pepper, and salt.
Store in an airtight container until ready to use.

Notes & Wine Advice

Serving Tip:

Use this vinaigrette over fresh baby greens, grilled vegetables, or drizzle it over protein like portobello mushrooms or tofu.
As a marinade, let the protein or vegetables soak in the flavors for at least 30 minutes before grilling or roasting.

Wine Advice:

A crisp white wine such as Pinot Grigio or a light red like Chianti will complement this balsamic dressing nicely.

Nutrition values

Calories: 110 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 7 g | Sugar: 7 g

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Course; Dessert / Marinade

Cuisine; Italian

Diets; Gluten-Free / Soy Free / Vegan