Berry-Balsamic Vinaigrette

I typically use this as a salad dressing, but the last time I made it, I was also getting other ingredients ready for dinner.  My four-year old son was “helping” by dipping anything he could reach into it!  Great idea!  Now sometimes I warm it and serve it with chicken!


  • 2 tablespoons Dijon mustard
  • 1/3 cup balsamic vinegar
  • 1 1/2 tablespoons blackberry, strawberry, raspberry or blueberry preserves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra virgin olive oil
  • Sugar to taste


Makes approximately 1 ¼ cups

In a small mixing bowl, whisk the mustard with the vinegar, preserves, salt and pepper. Then, very slowly, pour in the oil, whisking constantly until a creamy consistency is reached.  Season to taste with sugar, only if necessary. 

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