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Fennel Dill Vinaigrette

Fennel Dill Vinaigrette

Course Dressings


  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tsp minced garlic
  • 1 tsp minced fresh dill or fennel fronds
  • ½ tsp toasted crushed fennel seeds
  • ¾ tsp salt


  • Add all ingredients to an airtight bottle or jar and shake until well combined! Refrigerate for up to 2 weeks.
Keyword Anti-Inflammatory, Dressings