Total Time
Prep 5 mins
Cook 0 mins

This vinaigrette is a huge hit whenever I serve it. It has a hint of sweetness balanced out by Asian inspired soy-ginger flavorings. Toss with some spring mix and spiced piecans for a restaurant worthy salad.

Ingredients Nutrition


  1. In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until liquified.
  2. With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
  3. Store refrigerated or use immediately.