Classic Dijon Dressing for Spinach Salad & Coffee Roasted Beet Salad

Lets just consider this post one of the fundamentals. It’s like the Chicken Stock post, a base recipe that will serve you well in all the cooking you do.dijondressingredThis dressing is a classic French dressing, we used it on our Spinach Salad at Cleonice, which I’ll add soon. When I made this dressing the first time I was amazed at the way it came together like a mayonnaise and held together in that emulsified state. I have some in my fridge now that I made almost two weeks ago and it still doesn’t need even a shake.

I used a Nutribullet, a smoothie maker, which I use to make sauces almost as much as I use to make smoothies. You can also use an immersion blender or just a whisk, the Dijon easily emulsifies the dressing to give a creamy texture.


Combine minced shallot, Dijon, mild olive oil, and white wine vinegar (red or cider vinegar are good substitutes, think about what’s going in your salad when choosing the vinegar) in your bullet or bowl and blend or whip until thoroughly combined. Taste for salt (saltiness of the Dijon can vary).


See how creamy it looks? The vinegar is suspended in the oil (emulsified) to create this texture. You can add herbs to this dressing as well. Tarragon makes an excellent addition.

Classic Dijon Dressing for Spinach Salad & Coffee Roasted Beet Salad
Recipe type: Classic Dijon Dressing
Cuisine: French
Serves: 10
  • 1 small shallot minced
  • 3 Tb White Wine (or Red wine, or cider) Vinegar
  • 4 Tb Dijon Mustard
  • ½ cup mild olive oil
  1. Combine all ingredients blender, smoothie maker, immersion blender container, or simply a bowl. Blend or whisk until mixture has fully emulsified.
  2. Delicious salad dressing, also good drizzled on steamed green beans or asparagus as a side dish.



Cary Hanson

About Cary Hanson

My husband and I didn't have children, we had a restaurant. For twelve and a half years we poured body and soul into Cleonice Mediterranean Bistro. We worked closely with local farmers, fishermen, and food artisans, doing our best to support our local community. We made great friends, beautiful food, and had a lot of fun. As Rich and I rediscover ourselves as our own beings outside of the all-consuming restaurant we have time to share our recipes and reminisce about Cleonice.