The Preservatory Vinaigrette

Yields 1 1/2 cups

Thought I’d share this quick vinaigrette recipe. It’s our house go-to. I use almost any preserve that has either a herb or spice—but all work beautifully. I hope you enjoy!


1 Tbsp grainy Dijon

3 Tbsp preserves (suggestions above)

1 shallot, peeled and finely chopped

1/3 cup balsamic vinegar

1 cup olive oil

Salt to taste

Pink peppercorns to taste

  1. Whisk together Dijon and preserves to combine. Add shallot, balsamic vinegar, then whisk in olive oil in a steady stream. Season with salt and pink peppercorns to taste. Keeps refrigerated up to 10 days.

Perfect Preserves
to use in this Recipe

Figs & Walnut Wine

Strawberry with Balsamic & Pink Peppercorns

Yellow Plum with Turmeric & Chile

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The Preservatory Book

Seasonally inspired recipes for creating and using artisanal preserves, from our farm to your table. Available now for pre-order.

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