Balsamic Vinaigrette


This one is really for my mother. She loves vinegar based dressings– and she always dresses hers up with fresh herbs from the garden. Feel free to add some fresh chives, tarragon or marjoram for a beautiful addition to this dressing. Recipe courtesy of Appetite for Reduction Cookbook. This recipe serves 4, but I make it in big batches so that I have plenty all week long.


  • 1/4 cup cashew pieces
  • 2 tablespoons peeled and chopped shallot
  • 1/2 cup water
  • 1/4 cup balsamic vinegar Buy
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • himalayan salt and pepper to taste


  • high speed blender Buy


  1. Place shallots and cashew pieces in blender. Add water and blend to chop up cashews. Add all other ingredients and blend thoroughly. Leave your blender on for about five minutes to make sure that the dressing is not grainy.


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