TREATS Real Girl's Kitchen: Classic Vinaigrette Haylie Duff

We have a million choices when it comes to salad dressing.  Everything from bacon flavored chipotle ranch (ew) to a simple oil and vinegar (b.t.dubs, I love the Newman’s Own version)…but being the modern day Kitchen-istas that we are, we are going to add this homemade vinaigrette to our arsenal.

Do you ever feel like your salad at home is never quite as good as the one from your favorite eatery? Well, no worries.  It has nothing to do with your culinary skills and everything to do with your salad dressing. This is not just your typical drizzle of olive oil and splattering of vinegar either. The light yet rich olive oil, the biting vinegar… really makes you wanna turn your nose up the next time a store bought version is presented to you.

Options, you ask? Champagne vinegar, red wine vinegar, rice vinegar, balsamic… Dijon mustard, whole grain mustard, shallots, capers… the list goes on and on. However, I have a go-to classic. After some experimenting, you will too.

What you need:

-1 tbsp finely chopped shallot

(a food processor is great if you have one)

-1/3 cup of champagne vinegar

-1 tsp of dijon mustard

-1 tsp of whole grain mustard

(optional, I just like the added texture)

-1 tbsp of agave or 1 tsp of honey

(adjust to taste)

-1 tsp of sea salt

(I live for Maldon Sea Salt…seriously… life altering)

-1 tsp of black pepper

-1/4 cup of vegetable oil

-1/3 cup of good quality olive oil

Great additions:



1 tsp of crushed red pepper

1 tsp of sage

1 tsp of thyme

1 tsp of oregano

1 tsp of rosemary

(Of course, you can always go the dried herbs route, but nothing beats the fresh ones)

How to:

In a medium bowl, add shallots, vinegar, mustards, spices and honey. Mix well with a fork.

Slowly (this is key) add the vegetable oil and olive oil, mix as you pour!

xo HD

*RGK tip: a great way to keep from overdressing your salad (hence cutting calories!) is to pour your dressing on the side of your mixing bowl and not directly on to your greens. That way all your leaves get some vinaigrette love, not just the ones under your pour.*




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  1. [...] Real Girl’s Kitchen Classic Vinaigrette is highly [...]

  2. mmmmmm sounds so good. i love me a nice shallot!

  3. how long does it keep in the refrigerator?

    • it should keep in the refrigerator for 3 weeks, but if you choose to use the fresh herbs, just be prepared for them to brown a bit. Still super tasty!

  4. Any tips for making the dressing without wine, Haylie? I can’t cook with or drink alcohol, but I’d hate to put all this stuff together without the wine and have it end up tasting funny. :/

    • i don’t think there is actual alcohol in these vinegars anymore but no problem to skip the red wine or champagne vinegar, use rice vinegar! its just as tasty. :)

  5. I’ve actually been making my own lately. I keep it simple and just do 3 parts olive oil to 1 part rice vinegar, add a little lemon juice, sea salt, and black pepper. Delicious and so easy. I plan on making a new batch tonight and I’m going to try the other ingredients you’ve suggested!

  6. Mmmm! Thanks for the tip!

  7. I’ll try it. I’ve never tasted the champagne vinegard.