Wild Dijon Vinaigrette: A Spin On Classic Salad Dressing
Move aside, store-bought salad dressing! Delicious and unique, this Wild Dijon Vinaigrette is bound to be your new salad staple.
All you need to get started is some vinegar, a little bit of mustard, and a few more simple ingredients that you can find at home.
The following is an excerpt from Wildcrafted Vinegars by Pascal Baudar. It has been adapted for the web.
Featured image copyright © 2022 by Pascal Baudar.
RECIPE: Wild Dijon Vinaigrette
This is a classic vinaigrette made wilder. In fact, it’s completely wild and a good example of creating a tasty vinaigrette with ingredients sourced from nature.
You can’t find flavors like this in mass-market products.
For this recipe, I use my Stone-Ground Wild Black Mustard made with black mustard seeds, salt that I sourced from Oregon seawater, and olive oil from local “feral” olives. You can create a similar vinaigrette with organic store-bought ingredients.
Ingredients for a 1⁄4-pint jar (120 ml)
- 1⁄4 cup (60 ml) Apple Scraps Vinegar , Mugwort Beer Vinegar, or Mountains Vinegar
- 21⁄2 tablespoons (37 ml) stone-ground black mustard or store-bought Dijon mustard
- 1⁄2 teaspoon (2.5 g) salt
- 1 tablespoon (15 ml) maple syrup
- 1⁄3 cup (80 ml) olive oil
Procedure
In a bowl, mix together the vinegar, mustard, salt, and maple syrup, then gradually whisk in the olive oil. It’s much better when served right away, but you can also make enough to bottle and store in the fridge. You’ll need to shake or whisk before serving.
You can easily store this vinaigrette in the fridge for at least 3 months.
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