Here are two different vinaigrettes that I have tried and absolutely love. I've made the Balsamic-mustard vinaigrette for D&J, M&B, as well as B&D (Boyd and Janie) and it seemed to be a hit with all of them, so I will go ahead and recommend that you all try it. I'm also including one that I more recently tried and really enjoyed that's a lemon vinaigrette. I'll also include some salad fixings that went really well with these particular dressings.

Balsamic-Mustard Vinaigrette

1 tablespoon balsamic vinegar
1 1/2 teaspoons very finely minced shallot
1/2 teaspoon regular or light mayonnaise
2 teaspoons Dijon Mustard
1/8 teaspoon table salt
Ground black pepper
3 tablespoons extra-virgin olive oil

1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until misture is milky in appearance and no lumps of mayonnaise remain.
2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.

Lemon Vinaigrette

1 tablespoon lemon juice
1/2 teaspoon regular or light mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon table salt
Ground black pepper
Pinch of sugar
1/4 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil

Follow directions for Balsamic-Mustard vinaigrette adding the sugar and lemon zest with the salt and pepper.


*For the Balsamic-Mustard Vinaigrette I used more assertive greens (I generally prefer spinach and the like) with Cherry tomatoes, cucumbers, feta cheese, kalamata olives, and toasted pine nuts. I have also added penne to the mix to make a delicious pasta salad.
For the Lemon Vinaigrette its recommended to use milder greens, and I added white mushrooms, craisins, red onions, and toasted slivered almonds.