This is my go-to Mediterranean salad dressing. I love this Dijon vinaigrette, because of it’s blend of tangy sweetness that works on just about any kind of vegetable salad. People seem to go nuts over this dressing and make it all the time.
On Sunday, I will make this vinaigrette in a mason jar and use it all week. I refrigerate it, but other people I know leave it out. Whenever I need a quick salad dressing (or marinade), I just take it out of the fridge, give it a good shake and pour it on! This also makes a great marinade for anything you are baking or grilling. You can use it on chicken or fish, but one of my favorites is using it to marinate portobello mushrooms. For this, I add sliced portobello mushrooms to a Ziploc bag, add some chopped garlic and oregano, then add a generous amount of the Dijon vinaigrette. You don’t have to marinate mushrooms as long as chicken, but at least an hour is preferred. If you are grilling the mushrooms, take them directly from the Ziploc bag with some barbecue tongs and lay them right on the grill. I then brush the mushrooms with the marinade as they cook. The mushrooms will come out juicy, meaty and full of flavor.
Also, because of the tartness of this dressing, it goes great with any salad that has a combination of veggies with some sweet fruit and nuts. I love it on a lettuce salad with feta cheese, salty nuts, and raisins or on our Apple, Walnut and Gorgonzola Salad.
As with any dressing you make at home, you will find this to be much better tasting than store-bought, less expensive and lacking in all the chemicals and preservatives of a processed dressing. Enjoy!