Vinaigrette for Bitter Greens or Grilled Meat


  • 2½ tablespoons Blossom Blueberry Basil Vinegar
  • 1 tablespoon creamy clover or wildflower honey
  • 1 teaspoon ground cumin
  • ⅛ teaspoon coriander
  • 8 tablespoons olive oil
  • 3 tablespoons shallots, finely diced
  • Salt and freshly ground pepper
  • Endive, radicchio, baby spinach, frisée, or other greens



In a large bowl, combine vinegar, honey, cumin, and coriander. Whisk until well-blended. Add oil in a slow, steady stream, whisking constantly, until creamy. Fold in shallots and season with salt and pepper.

Vinaigrette works well with a mixture of bitter greens such as endives, radicchio, dandelions, baby spinach, and frisée. Also an excellent drizzle for grilled meats or grilled tuna, swordfish, or shrimp. Makes about ¾ cup.

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