Italian Dried Plum Red Wine Vinaigrette

Serve over chopped raw veggies in addition to just salads

Authored by: Chef Mario Batali of Po Restaurant NYC, NY, courtesy California Dried Plum Board

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  • Cooking Time: Under 15 minutes
  • Serves: 20
  • Suitable Diets: Dairy Free, Low Carbohydrate, Vegan, Vegetarian, Wheat Free


  • 1/4 cup Dried Plum Red Wine Vinegar
  • 1 1/2 tablespoons finely chopped shallots
  • 1 1/2 teaspoons Dijonstyle mustard
  • 3/4 cup olive oil
  • Salt and pepper


In small bowl, whisk together vinegar, shallots and mustard. Slowly add oil in a steady stream, whisking constantly until mixture is emulsified. Season with salt and peper to taste. Toss Vinaigrette with mixed greens, using about 5 tablespoons for 8 cups of greens. Cover and refrigerate remaining Vinaigrette in nonreactive container up to 2 weeks.