Not So Basic Vinaigrette

15 minutes
Makes 4 - 6 servings

Most of my green salads get tossed with just some olive oil and a little vinegar. But sometimes I want the dressing to be more complex and add a bit more flavor. That’s when I make this vinaigrette.

While she happens to be married to Wellspent’s Noah Cable, Kate McMillen is known for Lauretta Jean’s, her bakery on SE Division best known for pie. She also makes great salads, sandwiches, and other savory foods sometimes eaten before pie.

What You'll Need


For the shopping list

  • 1 clove of Garlic
  • 1 bag Baby Spinach Leaves
  • 1 Apple
  • 1/2 Red Onion
  • 4oz Chevre or similar soft cheese
  • To taste Black Pepper, freshly ground

From our shop

1 teaspoon of  Oregon Blackberry Honey
$10.00– Philomath - Oregon
1 teaspoon of  Whole Grain Mustard
$8.00– Saint-Maurice - France
2 tablespoons of  Olivewood Balsamic
$23.00– Modena - Italy
1/4 cup of  Antheo D.O.P.
$32.00– Sicily - Italy
To taste  Italian Fine Sea Salt
$7.00– Trapani - Sicily


From the kitchen

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Mixing Bowl
  • 1 Microplane
  • Measuring Spoons

"Her basic dressing hits all the flavor notes you want for a salad:

the tang of fresh garlic, the bite of Dijon-style mustard, and just a hint of sweet to play off the oil and vinegar. It’s as good over a simple bowl of greens as it is with a more composed salad that includes nuts, fruit, and cheese like the one we made recently."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Make the dressing by finely chopping 1 clove of garlic (or use a microplane) and mixing it with 1 teaspoon of honey, 1 teaspoon of mustard, 2 tablespoons of balsamic, 1/4 cup of olive oil in a small bowl.

Step 2

Thinly slice 1/2 of an onion. Remove the apple’s core and cut it into thin, bite-sized pieces.

Step 3

Toss the spinach with the onion and apple, then add small pieces of the cheese. Add about half the dressing, toss to blend, then taste. Add more dressing if desired.

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