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  • 2TBS red wine vinegar,
  • 1/2 tsp kosher salt
  • 1 tsp Herbes de Provence
  • 1/4 tsp freshly ground Black pepper
  • 2 tsps Dijon mustard
  • 1 tsp honey
  • 3T olive oil
  • 3T walnut oil
  • 1 or 2 tsp boiling water


  • Whisk together first 5 ingredients.
  • Whisk in 3 T. olive oil and 3 T. walnut oil
  • Whisk in a tsp or two of boiling water to finish dressing.
  • Vary the amounts to your taste, but start with the basic ratio of vinegar to oil.


After returning from Paris with Herbes de Provence and some great mustard, I had to find a new vinaigrette variation that used the flavors. I found this recipe on Chowhound.com and tweaked it to my purposes.

Categories: Condiment, Sauce  Dressing  Dressing  Salad 
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