French Vinaigrette

by Jul 1, 2016


This classic vinaigrette enhances your fresh garden greens and beautiful farmer’s market produce without adding the odd flavors you find in most prepared salad dressings.  Three basics get you there:  Dijon mustard, vinegar, and an extra virgin olive oil.  Quality matters, so taste around until you find your favorites.  I like Edmond Fallot’s Dijon, B.R. Cohn’s Champagne vinegar, and the olive oil from California Olive Ranch.  (Find them in Bozeman at Joe’s Parkway!)


Last month, Linda and I hosted the first in our series of cooking demos at the Bogert Farmer’s Market.  Gallatin Valley Botanicals provided the veggies and I whisked up batch after batch of this classic French Vinaigrette.  Come by our booth this month for a free sample of Linda’s spring rolls (July 26)!


Amy’s Kitchen Coach Tips:

  • Variations:
    • honey mustard:  increase mustard to 1 teaspoon + 1 teaspoon honey
    • lemon:  substitute fresh squeezed lemon juice for the vinegar
    • shallot:  finely mince 1 shallot and combine with vinegar and let sit 10 minutes.  Proceed with mustard and olive oil.
  • Building a fantastic salad:
    • leafy greens + thinly sliced additional veggie (radish, bok choy, kohlrabi, snap peas, celery)
    • pea shoots or sprouts
    • something rich: avocado, goat cheese, or parmigiano-reggiano
    • something nutty: toasted pepitas or pine nuts or pistachios or walnuts
    • something bread: sourdough bread or croutons
French Vinaigrette


  • 2 tablespoons vinegar
  • 1/2 teaspoon Dijon mustard (Edmond Fallot)
  • 2 pinches sea salt
  • 4 - 6 tablespoons extra virgin olive oil
  • freshly ground black pepper


  1. Whisk vinegar with mustard and salt. Drizzle in olive oil while whisking continuously.

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