Blender Vinaigrette

This vinaigrette is perfect for meal prepping. I’ll make about 2 cups of vinaigrette early in the week to have it ready for salads and veggies. I like to toss my roasted veggies in a little vinaigrette for a punch flavor. It’ll work well with potatoes, green beans, carrots, or pretty much any roasted veggie you like.

Ingredients

• 1 shallot, chopped

• 1 garlic clove

• 1/2 cup balsamic vinegar (or any vinegar of your choosing)

• 2 to 3 tablespoons honey, maple syrup or sugar

• 1 tablespoon Dijon mustard

• 2/3 cup extra-virgin olive oil

• A pinch of kosher salt, about 1 teaspoon

Procedure

Add all your ingredients besides the oil to the blender and blend until smooth. With the blender running at medium to high speed (very) slowly stream in the oil. After you add about half the oil and pour a little faster until the dressing is thick. It may splatter while you're blending, so having a towel to cover the opening is helpful. You can make this with an immersion blender or by hand with a whisk, you'll just need to mince your ingredients more. Whisking my hand may not fully emulsify the vinaigrette, which is fine; just give it a good stir or shake before use.