Honey Balsamic Vinaigrette
This sweet and tangy Honey Balsamic Vinaigrette takes just minutes to make and will take your salads to the next level!
- 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.
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 Vinaigrette contains a touch of Dijon, I'd recommend refrigeration.
If you refrigerate a dressing that contains honey, it will thicken a bit as the consistency of honey changes when chilled. Just leave it out on the counter to take the chill off while you prepare your salad and give it a good shake before pouring and it will be perfect.
Serving: 2tablespoons | Calories: 177kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 12mg | Sugar: 4g | Calcium: 3mg | Iron: 1mg