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i often use ground yellow mustard seed (i grind in a spice grinder) in vinaigrette dressing and the flavor/spiciness substitutes well for dijon mustard. also, the seeds thicken the dressing a bit for a nice texture. as for balsamic vinegar, would you consider unpasteurized apple cider vinegar? i understand there is some debate over acv…if it is actually raw. other possibilities, juice of meyer lemon or lime? good luck experimenting.