This bright, tangy vinaigrette comes together in minutes with a whisk and a small bowl—no blender required. Balsamic vinegar and Dijon mustard form a bold, tangy base, whisked with salt and freshly ground black pepper until fully smooth. Extra virgin olive oil gets streamed in slowly to build a silky, emulsified texture that clings beautifully to greens, and a few fresh thyme leaves add an herby, aromatic finish if you want it. It keeps well in the fridge for a week, so it's easy to have a go-to dressing on hand whenever you need one. This is a solid, reliable choice for a low FODMAP kitchen, delivering all the richness and tang of a classic vinaigrette without any guesswork. Just give it a good shake before pouring, since it naturally separates on standing.
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A serving of up to about 2 tablespoons of balsamic vinegar is low in FODMAPs. This recipe contains only about 1 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/8 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
Combine the balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper in a small bowl and whisk together until the mustard is fully dissolved and the mixture looks uniform.
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar. Stir in the thyme, if using.
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