Balsamic Vinaigrette



1 shallot, minced

1 garlic clove, minced

1 oil-packed anchovy, drained and mashed

Kosher salt

3 tablespoons balsamic vinegar

2 teaspoons honey, warmed or 2 teaspoons sugar

1/4 teaspoon Rain’s Choice pure Vanilla Extract

2 teaspoons Dijon mustard

Black pepper in a mill

1 tablespoon minced fresh herbs (any combination of Italian parsley, chives, oregano, thyme, marjoram, and/or rosemary.)

½ cup plus 1 tablespoon extra-virgin olive oil


Put the shallot, garlic and anchovy in a small bowl, season with salt and stir in the vinegar. Let sit for 15 to 20 minutes.

Add the honey, vanilla and Dijon mustard and mix well. Season with several turns of black pepper, add the herbs, and then add the olive oil and whisk thoroughly. Taste, and correct for salt, pepper, sweetness, and acid as needed. Use immediately, or refrigerate, covered, for up to 3 days.


By Michele Anna Jordan