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–+ servings
Pouring salad dressing into a spoon to drizzle.

Herb-Infused Balsamic Vinaigrette

JAM team
Vinaigrettes are simple in ingredients, but require a little technique to get the emulsification right. The Dijon mustard in this recipe helps, but to make the process fool-proof, we recommend using a stick blender to bring everything together. Even with a low dose, the infused olive oil will stand out, so we’ve paired that with savory dried oregano to balance out the sweetness of the honey and balsamic. 
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Prep Time 5 minutes
Course Infusions & Butters, Salad
Cuisine American
Servings 8 servings, with 3-4mg THC in each serving
Calories 132 kcal

Ingredients
  

  • ½ cup extra virgin olive oil
  • ½ teaspoon JAM infused olive oil. Click here for the recipe.
  • ¼ cup balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste

Instructions
 

  • If using a stick blender, combine all ingredients in a mason jar or narrow round container, then blend until aerated and creamy.
  • If whisking by hand, combine the balsamic vinegar, honey, Dijon mustard, oregano, salt, and pepper in a wide mixing bowl. Stir to combine, then place on a damp towel to hold the bowl in place.
    Begin whisking, then slowly drizzle in the the olive oils–if you pour too fast, you’ll break the emulsion. (The flavors will mostly taste the same, but the oil and liquid will separate and won’t coat the salad evenly.)
  • To store, transfer the dressing to a jar or sealable container, and keep refrigerated until ready to use!

Nutrition

Calories: 132kcalCarbohydrates: 2gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 9mgPotassium: 14mgFiber: 0.1gSugar: 2gVitamin A: 5IUVitamin C: 0.01mgCalcium: 7mgIron: 0.2mg
Keyword infused, infusion, salad, salad dressing
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