This vinaigrette is awesome. I think that is about all I have to say. This is a spin on a recipe I found in the the Pure Vegan cookbook. Try it out on the Tofu Caprese Stack, or any of your salads for that matter. I will likely make the actual recipe from the cookbook someday, but for now I’m hooked on this!
Juice of 1/2 Lime
1 teaspoon Balsamic Glaze
2 teaspoons Dijon Mustard
1 small Shallot
1/2 Cup Extra Virgin Olive Oil
Freshly ground Black Pepper
- Using an immersion blender, combine all ingredients except for S&P.
- Add S&P to taste and stir to combine.