Balsamic Vinaigrette
Sweet, tart, peppery and delicious, this honey balsamic dressing is sure to become your go-to vinaigrette.
Servings: 20 salads (approximately; Recipe makes 3/4 cup dressing)
Ingredients
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard (I like whole grain or seeded)
- 2 tablespoons balsamic vinegar
- 4 tablespoons honey
- Kosher salt
Instructions
- Whisk. In a large bowl, add the olive oil, Dijon, balsamic, and honey. Season with a pinch of salt and whisk until the vinaigrette is fully emulsified.
- Taste and adjust as necessary. If it is too thick for your liking, just add one tablespoon of boiled water to loosen it. If you’d like it to be more peppery, add more Dijon. For more sweetness, add more honey. For more tartness, add a splash more of balsamic. If it tastes a bit dull or flat, whisk in a pinch more salt.
- Use or store. Use immediately, or store in a jar with a lid and refrigerate for up to 2 weeks, shaking well before serving.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
- If your honey is very thick, whisk in one tablespoon of boiled water to help loosen it.
- You could substitute maple syrup for honey to make it vegan. As with all sweeteners, you want to taste and adjust as you go so that it doesn’t overpower.
Nutrition
Calories: 62.1kcal | Carbohydrates: 3.7g | Protein: 0.03g | Fat: 5.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.9g | Sodium: 3.4mg | Potassium: 4.4mg | Fiber: 0.02g | Sugar: 3.7g | Vitamin A: 0.2IU | Vitamin C: 0.02mg | Calcium: 0.9mg | Iron: 0.1mg
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