This sweet and tangy Honey Balsamic Dressing takes just minutes to make and will take your salads to the next level!
I’ve been mixing up batches of this tasty dressing and my French Vinaigrette on a rotating basis for months now. Once you start making your own dressings at home, there’s no going back to using the store bought variety.
This Honey Balsamic Dressing is so fresh, so perfectly balanced, and SO much better than any bottle I’ve ever purchased.
An added bonus to making your own salad dressings at home is that you control the ingredients. Most store bought dressings contain preservatives, additives, and in some cases, artificial flavors and food coloring.
I find that if I have fresh, homemade salad dressing in my fridge, I’m far more likely to whip up simple, veggie-loaded salads for lunch. Easy, healthy, lunches just make my day so much better!
The good news is that salad dressings, especially vinaigrettes, are some of the quickest, easiest recipes in existence.
Ingredients in Honey Balsamic Dressing
- Extra virgin olive oil
- Balsamic vinegar
- Dijon mustard
- Salt and freshly ground black pepper
This easy balsamic vinaigrette calls for pantry staples I always have on hand.
How to Make Honey Balsamic Dressing
- Add all of the ingredients to a mason jar, or other airtight container.
- Close the lid tightly. Shaking the dressing vigorously will emulsify and thicken it to a really nice, velvety consistency.
How to Serve Balsamic Dressing
This Honey Balsamic Vinaigrette dressing pairs exceptionally well with salads that have nuts, cheese, and dried fruits. Choose one or two items from each category and you’ll have a gorgeous, flavorful salad.
- peppery arugula, baby spinach, butter lettuce (or butter lettuce blends), mixed spring greens
- crumbled blue cheese, crumbled feta cheese, shredded or shaved Parmesan, cubed smoked gouda or havarti
- dried cranberries, dates, or figs
- fresh blueberries, pears, or apples
- walnuts, pecans, or almonds
- cucumber, cherry tomatoes, carrots, celery, sweet mini bell peppers, canned artichoke hearts, anything and everything goes!
Whenever I serve a salad with this vinaigrette I always serve a loaf of French bread with the meal. Drizzle a little extra on your plate for the most irresistible bread dip ever.
The basic rule of thumb is that if the individual ingredients included in your vinaigrette recipe do not require refrigeration, the dressing will not either. If the recipe calls for an ingredient that requires refrigeration on its own, the dressing must be refrigerated. That being said, I prefer to refrigerate all of my homemade dressings to keep them as fresh as possible and I always err on the side of safety in my kitchen. Since this Honey Balsamic Dressing contains a touch of Dijon, I recommend refrigeration.
When you refrigerate a dressing that contains honey it will thicken a bit as the consistency of honey changes when chilled. Just set it out on the counter to take the chill off while you prepare your salad and give it a good shake before pouring.
Honey Balsamic Dressing
- ⅔ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- pinch of salt
- freshly ground black pepper, to taste
- Put all the ingredients in a mason jar. Tightly close the lid and shake vigorously for about 30 seconds or more until the dressing has thickened.
- Can be made in advance and stored in an airtight container. I recommend using the dressing within 2 weeks for the best quality.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.