Balsamic Vinaigrette & Marinade with Toasted Mustard Seeds
This tangy balsamic vinaigrette with toasted mustard seeds doubles as both a zesty salad dressing and a flavorful marinade. Quick and versatile!
Equipment
- Pan with tight-fitting lid
- Whisk
- Measuring cups
- Mixing bowl
- 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 to taste
- Sea salt to taste
Instructions
- Toast the mustard seeds by placing them in a dry pan with a tight-fitting lid.
- Heat over medium-high and let the seeds pop, which should take only a few seconds.
- Once they begin popping, remove from heat.
- In a mixing bowl, whisk together the toasted mustard seeds, olive oil, balsamic vinegar, agave nectar, brown or Dijon mustard, pepper, and salt.
- Store in an airtight container until ready to use.
- Use as a dressing for salads or a marinade for portobello mushrooms or your favorite protein.
Notes & Wine Advice
Wine advice:
Pair with a light, crisp white wine like Pinot Grigio or a fresh rosé to balance the tangy flavors of the vinaigrette.
Pair with a light, crisp white wine like Pinot Grigio or a fresh rosé to balance the tangy flavors of the vinaigrette.
Nutrition values
Calories: 130 kcal | Carbohydrates: 11 g | Protein: 1 g | Fat: 9 g | Sugar: 8 g