Bar Harbor Inn’s Summer Season All Purpose Vinaigrette 

*** 1 to 3 ratio of acid to oil suitable for greens, vegetables, bean salads, potato salad and chilled seafood salads.***


2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

6 tablespoons extra virgin olive oil

sea salt to taste

black pepper to taste.


Combine all ingredients in a cruet or jar and shake well.

Different types of vinaigrettes you can make just by adding a few ingredients to the recipe above:

Cranberry- cranberry juice and Maine maple syrup

Sundried Tomato- fine diced sundried tomatoes, basil and olive oil

Lime Cumin- lime, lemon juice, cumin and chile powder.

Beet Vinaigrette- diced beets and shallots

Balsamic Vinaigrette: use balsamic vinegar

Citrus- orange, lemon and tangerine

Orange Fennel- orange and diced fennel

Honey Mustard- honey and whole grain mustard

Pesto- basil pesto

Lemon Grass Chile- lemon grass and chili pepper flakes

Lemon Mint- lemon and chopped mint

Sesame Soy- sesame, garlic and ginger