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White Balsamic-Lime Vinaigrette

Scott Phillips

This warm, sweet-and-tangy vinaigrette is perfect for dressing hearty greens, like kale or spinach, and roasted vegetable salads. Infusing the neutral grapeseed oil with shallots and ginger gives it an extra boost of flavor.


  • 1/4 cup grapeseed oil
  • 1/3 cup thinly sliced shallots
  • Kosher salt
  • 1/2 to 1-1/2 tsp. chopped fresh ginger
  • 2 Tbs. white balsamic vinegar
  • 1 Tbs. pure maple syrup
  • 1 Tbs. fresh lime juice; more to taste
  • 1/2 to 1 tsp. finely grated lime zest
  • 1 to 2 tsp. finely chopped fresh flat-leaf parsley
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper


  • Heat the oil in a 8-inch skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
  • Meanwhile, in a small heatproof bowl, whisk the vinegar, maple syrup, lime juice, zest, parsley, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
  • Season to taste, adding more citrus juice, salt, or pepper as needed.


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Reviews (3 reviews)

  • Farls | 05/18/2020

    Fantastic! Perfect recipe.

  • carolcamille | 07/15/2017

    Absolutely one hundred per cent fabulous.

  • CookPilates | 02/10/2015

    Made this dressing and a roasted veggie salad for Super Bowl and they were a HUGE hit. The dressing has incredible tastes. Mmmm making it again tonight.

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