Yield: 1/3 cup, 3 servings

Cider vinegar is easier to digest than red wine varieties, and it has a fine fruity flavor. For a more traditional taste, substitute balsamic vinegar.

Ingredients

• 1 tablespoon cider or balsamic vinegar
• 1 tablespoon water
• 1/2 teaspoon Dijon mustard (optional)
• 1/8 teaspoon salt
• Dash ground pepper (optional)
• 1 drop liquid stevia, or 1/4 teaspoon agave nectar (optional)
• 3 tablespoons extra-virgin olive oil

Equipment

• measuring spoons
• small bowl
• whisk

Put the vinegar, water, optional mustard, salt, and optional pepper and stevia in a small bowl and whisk to combine. Add the oil and whisk until smooth. Stored in a sealed jar in the refrigerator, Classic Vinaigrette will keep for 1 week.

Classic Vinaigrette with Parsley and Shallots: Add 1/2 teaspoon of minced fresh parsley and 1/2 teaspoon of minced shallots.

Related Blog Posts: Dress Up Your Raw Food with Vinaigrettes