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Rosemary and Garlic Balsamic Vinaigrette

Rosemary and Garlic Balsamic Vinaigrette

This tangy vinaigrette is the perfect finish for a salad of greens or to splash over grilled asparagus or other veggies. It can also be used as a marinade.


¼ cup balsamic vinegar

¼ cup extra-virgin olive oil

2 tablespoons raw, local honey

1 heaping tablespoon Dijon mustard

1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)

1 teaspoon grated Parmesan cheese

1 clove garlic, minced

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper


Combine all ingredients in a glass jar with a shaker top lid and store in the refrigerator. Shake before each use.

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