Balsamic Vinaigrette and Marinade
A quick and flavorful vinaigrette that doubles as a marinade! With tangy balsamic vinegar and a touch of mustard, it’s perfect for drizzling over greens or marinating portobello mushrooms.
Equipment
- Small pan (for toasting mustard seeds)
- whisk,
Ingredients
- 1 tablespoon 11 g whole mustard seeds
- ½ cup 120 ml extra-virgin olive oil
- ¼ cup 60 ml balsamic vinegar
- 3 tablespoons 63 g agave nectar
- 1 tablespoon 15 g brown or Dijon mustard
- Freshly cracked pepper and sea salt to taste
Instructions
- Toast the mustard seeds in a dry pan over medium-high heat with a tight-fitting lid.
- Once they start popping, remove from heat.
- In a bowl, whisk together the toasted mustard seeds, olive oil, balsamic vinegar, agave nectar, mustard, pepper, and salt.
- Store in an airtight container until ready to use.
Notes / Tips / Wine Advice:
Serving Tip:
- Use this vinaigrette over fresh baby greens, grilled vegetables, or drizzle it over protein like portobello mushrooms or tofu.
- As a marinade, let the protein or vegetables soak in the flavors for at least 30 minutes before grilling or roasting.
Nutritional Information
Calories: 110 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 7 g | Fiber: 1 g | Sugar: 7 g | Salt: 0.2 mg
