How to make it

  • Make Vinaigrette:
  • In a bowl, whisk the salt, pepper, mustard, and balsamic.
  • Slowly whisk in the oil until the dressing emulsifies.
  • Store in a screw-top jar in the refrigerator for up to 1 month.
  • Makes about 1 cup.
  • Make Salad:
  • Toss all salad foods together except egg yolk or tofu and lemon zest.
  • Dress with Balsamic Vinaigrette.
  • Sprinkle egg yolk over dressed salad.
  • VEGANS and VEGETARIANS: Instead of egg yolk, mix silken tofu with lemon zest and sprinkle over dressed salad.

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