Rosemary Vinaigrette
Recipe type: Dressing

  • ⅓ cup balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. green garlic, minced
  • 1 Tbsp. fresh rosemary leaves, coarsely chopped
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. honey
  • salt & pepper to taste
  • ½ cup extra-virgin olive oil or Driftless sunflower oil

  1. Combine all ingredients but oil in a food processor (or bowl with an immersion blender or even just a blender) & puree.
  2. While machine is running, slowly pour in oil until emulsified.
  3. Will keep in the fridge for a couple weeks.