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Rosemary Vinaigrette

Rosemary Vinaigrette is a seasonal, festive, flavorful, and super easy to make dressing. I’ve tossed it with roasted sweet potatoes and mixed it with cannellini beans for a quick bean salad.

Rosemary Vinaigrette


  • 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.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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