Catriona's fruity balsamic dressing

    5 min

    Scrumptious and very versatile - I've served this on a green salad as a dressing and even as a marinade for duck breast and legs! I made it originally to use a glut of apples but in the winter you could just as easily substitute shop bought apple juice for the juiced apples.

    Bretagne, France
    1 person made this

    Serves: 6 

    • 140ml (4 1/2 fl oz) apple juice (see tip)
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon Dijon or wholegrain mustard
    • 1 teaspoon brown sugar
    • salt and pepper, to taste

    Prep:5min  ›  Ready in:5min 

    1. Put all ingredients in a screw-top jar and shake vigorously until well mixed. Serve or store in the fridge for up to a week - if it lasts that long.


    Use Dijon or grain mustard but avoid the sturdy English mustard because it does over-power the delicious balsamic taste.

    Apple juice

    Use the juice from about 3 apples 'blitzed' in a blender then strained or shop bought apple juice.

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