Peppercorn Mustard Vinaigrette
A tangy and versatile dressing perfect for salads, roasted veggies, or as a marinade!
This vinaigrette boasts a bold, tangy, and well-balanced flavor profile. The Dijon and whole-grain mustards bring a sharp, slightly spicy depth, while the apple cider vinegar (or lemon juice) adds a bright acidity that cuts through richness. A touch of honey rounds out the sharpness with subtle sweetness, while garlic infuses a hint of savory warmth. The extra virgin olive oil provides a smooth, velvety texture, and sea salt and black pepper enhance the overall depth, creating a vibrant, zesty vinaigrette perfect for salads, marinades, and roasted vegetables.
Here are some creative ways to use this flavor bomb:
Salad Dressing – Drizzle over mixed greens, spinach, or arugula with shaved Parmesan, toasted nuts, and fresh veggies.
Marinade for Proteins – Use as a marinade for chicken, steak, pork, or salmon to infuse rich, peppery flavor.
Grain Bowls – Toss with quinoa, farro, or couscous for a flavorful and hearty meal.
Roasted Vegetables – Drizzle over roasted Brussels sprouts, asparagus, or potatoes for a tangy, savory boost.
Sandwich Spread – Mix with a little mayo or Greek yogurt to create a zesty spread for sandwiches and wraps.
Dip for Crudités – Serve as a dipping sauce for fresh-cut veggies like carrots, cucumbers, and bell peppers.
Potato Salad Upgrade – Use instead of mayo for a lighter, more flavorful take on potato salad.
Charcuterie Board Companion – Serve alongside cheeses, cured meats, and crusty bread for a gourmet touch.
Pro Tip: Shake well before using to evenly distribute the peppercorns and mustard flavors!
Recipe:
Ingredients:
¼ cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons apple cider vinegar (or lemon juice)
1 teaspoon honey (optional, for balance)
1 small garlic clove, minced
½ teaspoon sea salt
½ to 1 teaspoon freshly ground black pepper
Instructions:
In a small bowl or jar, whisk together the Dijon mustard, whole grain mustard, vinegar, honey, garlic, salt, and pepper.
Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. I prefer to use a mason jar with a lid and shake until emulsified.
Taste and adjust seasoning if needed.
Store in an airtight container in the refrigerator for up to a week.