Honey-Balsamic Vinaigrette
This Honey-Balsamic Vinaigrette is SO EASY! Sweet honey combined with tangy balsamic vinegar creates the perfect dressing for salads and more.
Equipment
- Measuring cups and spoons
- Whisk or jar with a lid
- Cutting board and knife
- Mixing Bowl
Ingredients
- 1 clove garlic crushed
- 3/4 cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup extra virgin olive oil
Instructions
- Start by crushing the garlic clove using the flat side of a knife to release its oils and flavors.
- In a medium mixing bowl or jar, combine the crushed garlic, balsamic vinegar, honey, Dijon mustard, salt, and ground black pepper. Whisk until well blended.
- Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the vinaigrette. Alternatively, add the olive oil to the jar, secure the lid, and shake vigorously until combined.
- Taste the vinaigrette and adjust sweetness or acidity by adding more honey or balsamic vinegar as desired.
- Use immediately or store in the refrigerator for up to one week. Before serving, let sit at room temperature and shake or stir again to remix.
Notes
- Use high-quality balsamic vinegar and extra virgin olive oil for the best flavor.
- Substitute honey with maple syrup or agave nectar for a vegan option.
- Shake or whisk the vinaigrette before each use to prevent separation.