Tangy Fusion Vinaigrette
This bold dressing balances savory umami depth with bright citrus acidity and a hint of natural sweetness. The emulsified texture coats greens beautifully, making it perfect for hearty salads, grilled proteins, or as a marinade. Its sophisticated flavor profile elevates simple ingredients into something restaurant-worthy.
Tangy Fusion Vinaigrette
¾ teaspoon Dijon mustard
¾ teaspoon soy sauce
¼ teaspoon Worcestershire sauce
juice from 1 lemon
2 teaspoons apple cider vinegar
½ teaspoon honey
generous pinches of salt and pepper
¾ cup good-quality extra-virgin olive oil
Directions
Place all ingredients in a glass jar. Close the lid and shake well. Taste for seasonings. Pour over salad, using only enough to properly coat the leaves. Any leftover dressing can be refrigerated for up to a week.
