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Creamy Dijon-Herb Vinaigrette

This recipe was designed to be a slightly more savory accompaniment to my Alabama Niçoise Salad recipe, which uses chicken instead of tuna.
Print Recipe
Servings: 4 people
Course: Salad
Ingredients Method

Ingredients
  

  • 2 tbsp white wine vinegar or lemon juice for a brighter finish
  • 1 tbsp Dijon mustard
  • 1 small garlic clove finely grated
  • 2 tbsp Greek yogurt for body and tang
  • 1 tsp Worcestershire sauce adds umami without anchovies
  • 1 tsp honey or maple syrup balances acidity and complements chicken
  • 6 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh basil or chive
  • Salt and freshly cracked black pepper to taste

Method
 

  1. Combine ingredients in a small mason jar, close the lid tightly, and shake until mixed.
  2. Store unused vinaigrette in the fridge for 3–5 days