Does anyone know how to make or “fake” the balsamic dressing Panera puts on their classic salads? I’m sick of my homemade stuff and want a new dressing and love-love-love Panera’s.
I did look online and tried one of the suggestions…it was vile. So give up the goods Dopers! 
Oh come on people, no one eats at Panera?? Fake a suggestion at least.
No idea, sorry. I’d google it, but oddly, for the last five minutes I’ve been getting “No site configured at this address”.
I googled and found two different recipes: number 1 and number 2 - which one did you try?
My recommendation is try the other one!
ETA: By the way I tend to just follow the 3 to 1 ratio (oil to vinegar) with whatever herbs, lemon juice, etc. I have on hand. Put in something with a lid and shake until it comes together.
Thank you kindly Chimera and Doctor Who!
I tried the second one, wanted to scrape my tongue to get rid of that nasty taste. Ah well, I’ll just continue to experiment.
Thanks again y’all.
I am a huge garlic lover, but generally find that raw garlic in a dressing is unpalatable. When I hve a recipe like these I either roast the garlic and double the amount, or soak the minced garlic in the oil for a day before making the dressing.
Also, keep in mind that different basalmic vinegars vary widely in flavor. I can’t recall the Panera dressing, so can’t advise you, but ask yourself if it has more of a bright, gentle red-wine-vinegar taste? Or a deep, thick, basalmic flavor? Be sure your viengar matches.
Also, there’s a tendency to assume that EVOO will produce a higher quality dressing. But both of these recipes call for soy bean oil, which provides a much lighter flavor proile, and won’t “argue” with the other flavors. Did you use the oil specified?
Just guessing, hth.
I know this thread is years old but I was just looking for a recipe (didn’t want to hit grocery store) and saw a note on another site to try maple syrup w/ balsamic if you don’t want to reduce forever to get 40yo vinegar. Used 1p syrup 2p vinegar 4p evoo & some herbs de provence & crushed garlic & it was insanely good, still not exactly panera but closest I’ve ever been… Hope this helps someone else 
Normally we like to drive new members out on a rail, but this is genius. Stick around Rosie.
I’ve not been to Panera but a vinaigrette trick that many people don’t know is: add a little water. This smooths out and unites the dueling flavors and can often fix a vinaigrette that is too vinegary much better than adding more oil.