Classic French Vinaigrette

It is dressings that make a salad. Also the oil helps the absorption of Vitamin A, E and D from food into the gut. These fats are great for your skin, hair, nails and the body in general.

When making a dressing, season it and taste as you go. It needs to be a powerful hit on your tastebuds because once it is on food, the ‘hit’ will lessen.

One Serving 30ml : 1g Carb 173 Kcals     Protein 0g   Fat 19g  Fibre 0g


Makes 7 Servings 

120ml, 8 tablespoons of extra virgin Olive Oil

45ml, 1.5 tablespoon of white wine vinegar/apple cider vinegar

30ml, 1 tablespoon Djion mustard

4g, chicory syrup

lemon juice to balance

Season well with salt and black pepper

Infuse with a small nugget of garlic and/ or  fresh herb (parsley/chives)


Whisk together the mustard, chicory syrup and vinegar in a bowl with salt and pepper to taste

Slowly drizzle in the oil, whisking continuously. It will emulsify giving a thick smooth texture rather than seperating. Store in an airtight glass bottle.