7/11/2025
Try experimenting by adding a splash of nut oil to the olive oil—walnut, hazelnut, even a touch of pistachio. It’s subtle, but it elevates the whole dressing. The added depth of flavour turns something basic into something layered.
The acid changes depending on my mood or the ingredients I have. Lemon juice when I want something bright and fresh, red wine vinegar for a classic tang, or balsamic when I want a hint of sweetness. Sometimes I whisk in a spoonful of mustard or a drizzle of honey or even a spoonful of avocado to emulsify the dressing and add a touch of depth.
What I love most is the control. No preservatives. No mystery ingredients. Just a clean, honest mix that tastes better than anything from a bottle. And it only takes seconds.
Hazelnut Vinaigrette:
A small amount of Herb de Provence (savory, marjoram, rosemary, thyme, oregano)
10 ml Hazelnut Oil
200 ml Olive Oil
100 ml Apple Cider Vinegar
25 ml Honey
Dollop of Dijon Mustard
Salt and Pepper to Taste
In a blender, mix honey and mustard and seasonings. Add vinegar and mix. On low speed slowly drizzle oils into blender until emulsified. Adjust to seasonings.
In the last minute before serving, drizzle vinaigrette on salad and serve immediately.
Makes just over a cup.