Séka Hills Elderberry Balsamic Vinegar Savory Salad Dressing


  • 4 Tbsp Séka Hills Estate Grown Arbequina Extra Virgin Olive Oil
  • 3 Tbsp Séka Hills Elderberry Balsamic Vinegar
  • 1 small clove garlic, grated, minced or pressed
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste


  1. Have all of your ingredients measured so you can make the dressing just before tossing the salad.
  2. Pour the olive oil into a medium-sized, round bottom bowl. Whisk in the Dijon mustard and garlic.
  3. Slowly whisk in the Séka Hills Elderberry Balsamic Vinegar, about 1/4 teaspoon at a time, until all of the oil is fully incorporated, and the mixture is fully emulsified. Slow addition plus steady, constant whisking keep the ingredients combined for a silky dressing. A hand mixer, mini-prep, or the small jar of a blender also work.
  4. Season to taste with salt and pepper.
  5. Toss with salad ingredients and serve.

Makes a scant 1/2 cup of dressing.

Recipe is courtesy of Karen Yencich, April 2013.


Bacon dressing for spinach salad: Cut 3 slices of bacon crosswise into 1/4-inch strips. Fry strips until crisp, and set aside on paper towels
to cool. Whisk 1 tablespoon of the liquid fat into 3 tablespoons of Séka Hills Estate Grown Arbequina Extra Virgin Olive Oil, and proceed as directed. Toss the dressing with one bunch (8 ounces) of fresh spinach, or baby spinach, and top with reserved bacon pieces.

Hot bacon dressing: Proceed as with bacon dressing until bacon is fried, set aside. Pour off all but 1 tablespoon of the rendered fat, leaving the remaining tablespoon of fat and any bits of bacon in the hot pan. Turn off the heat, and continue as directed, mixing the ingredients in the hot pan. Immediately toss with salad greens and serve.

Use Séka Hills Elderberry Balsamic Vinegar Savory Salad Dressing with grilled, steamed or boiled vegetables: Especially good with green beans, brussels sprouts, pan-sautéed cabbage, asparagus, zucchini and summer squashes.