Tangy balsamic vinegar and sharp Dijon mustard form the backbone of this bright, glossy dressing, brought together with a hint of fresh garlic and a good pinch of salt and pepper. Whisking in the olive oil slowly is the real trick here — it builds a thick, emulsified texture with zero separation, so every spoonful clings evenly to your greens. A few fresh thyme leaves stirred in at the end add a subtle herbal lift that makes this taste anything but basic. It keeps beautifully in the fridge for a week, ready to shake up and drizzle over salads, roasted vegetables, or grain bowls whenever you need it. This one's an easy staple to keep on hand for a vegan kitchen, since it's endlessly versatile and comes together in just a few minutes with a whisk and a bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
