Balsamic Vinaigrette

This easy vinaigrette is perfect for topping salads, as a dipping sauce for bread, or drizzled over a pizza.


  • A pinch of sea salt, maybe 1/4 tsp.
  • A dash of black pepper, maybe 1/8 tsp.
  • 1/2 tsp. Dijon Mustard
  • 3/4 tsp. pure maple syrup
  • 3 Tbsp. balsamic vinegar
  • 1 shallot, minced (optional)
  • 1/4 to 1/3 c. extra virgin olive oil

In a small bowl add the first 5 ingredients. Whisk in the olive oil. Taste for balance adding more salt, vinegar, oil or maple syrup in very small amounts, if needed, and drizzle over a large salad or store in the refrigerator for at least a week.

Get Involved

Subscribe to our weekly update:



Veg Resources

Upcoming Events

Friday, September 20, 2019 - Sunday, October 20, 2019

Twin Cities Vegan Chef Challenge 2019

Tuesday, September 24, 2019

Twin Cities Veg Fest Data Entry Party!

Wednesday, September 25, 2019

Video Outreach

Tuesday, October 8, 2019

Introduction to Plant-Based Eating

Tuesday, October 15, 2019

Vegan Food Giveaway