Go Back
salad dressing recipe for microgreens

Zesty Apple-Cider Italian Vinaigrette for Microgreens

Flavor Profile: Bright • Tangy • Slightly Sweet • Herby • Balanced
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1/3 cup Extra Virgin Olive Oil
  • 3 tbsp Apple Cider Vinegar raw, unfiltered for full flavor
  • 1 tsp Dijon Mustard Try this, I add twice as much.
  • 1 tsp Honey or Maple Syrup for vegan option
  • 1 small Garlic clove finely grated or minced
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Dried Basil or 1 tbsp fresh basil microgreens
  • 1/4 tsp Onion Powder
  • 1/8 tsp Crushed Red Pepper Flakes Optional for a little kick - or 1/2 tbp Wasabi microgreens finely chopped
  • 1/4 tsp Salt Adjust to your tastes
  • 1/8 tsp Ground Pepper freshly ground is best!
  • 1 tbsp Cold Water to mellow acidity and help emulsify

Method
 

  1. In a small bowl or jar, whisk together the vinegar, Dijon mustard, honey, garlic, herbs, and spices.
  2. Slowly drizzle in the olive oil while whisking vigorously (or shake in a sealed jar) until the mixture is emulsified. I use a jar, cover it, and shake vigorsity to emulsify mixture. Again when I serve.
  3. Taste and adjust with more honey, salt, or vinegar to suit your personal balance of tang and sweetness.
  4. Let sit for 5–10 minutes before serving to allow flavors to meld.

Notes

Best Pairings:

  • Microgreen blends with arugula, mustard, radish, or sunflower shoots
  • Toppings like cherry tomatoes, avocado slices, shaved fennel, or goat cheese

Wine Pairing:

Pair this salad with a dry rosé or a Sauvignon Blanc—the acidity and herbal notes in the wine will complement the vinaigrette without overwhelming the freshness of microgreens.