Jackie’s Vinaigrette Recipe – Bright, Balanced & Jar-Shaken

Reliable pantry vinaigrette with Dijon and shallot; quick jar method, bright on salads, bowls and vegetables.

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Jackie’s Vinaigrette: Silky Dijon Dressing in 5 Minutes

This homemade vinaigrette balances tangy red wine vinegar, smooth extra-virgin olive oil, a touch of honey, sharp Dijon mustard, and finely minced shallot for a perfectly emulsified salad dressing that clings to every leaf.

Perfect for: mixed greens, chopped salads, tomato–cucumber bowls, grain bowls, and roasted veggies
Base ratio: 1 part vinegar : 3 parts olive oil + 1 tsp Dijon per 2 tbsp vinegar
Flavor boosts: lemon zest, cracked black pepper, fresh herbs (parsley, chives), or a pinch of chili flakes
Smart swaps: maple syrup for honey (vegan), white wine vinegar or sherry vinegar for a twist, shallot → garlic for punch
Meal-prep & storage: shake in a jar and refrigerate 5–7 days; re-emulsify with a quick shake

Pro tip: A small splash of water (1–2 tsp) lightens the dressing so it coats salads without weighing them down.

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