The Best Balsamic Vinaigrette – Make your salads sparkle!
I have three salad dressings I make all the time…
A simple asian soy dressing. Creamy garlic lime dressing. And this balsamic vinaigrette.
I make at least one of these every single week, and sometimes all three.
Today’s dressing, The Best Balsamic Vinaigrette, is a recipe I’ve tweaked over the years to be perfectly tangy-sweet and silky in texture.
The tantalizing flavor is based on good quality aged balsamic vinegar, extra virgin olive oil, honey, a touch of dijon mustard, and herbs.
It’s important to buy a very good aged balsamic vinegar. The longer the balsamic vinegar has been aged, the sweeter, milder, and richer it becomes.
You’ll need less honey in The Best Balsamic Vinaigrette recipe if you use an older vinegar.
To Make The Best Balsamic Vinaigrette
Place all the ingredients in a jar and shake vigorously. The mustard with help emulsify the vinaigrette and give it a thick luxurious quality.
You can make larger batches, and keep it in the refrigerator for several weeks. Just shake well before using.
The Best Balsamic Vinaigrette is fabulous over robust spinach and kale salads, romaine salads, and even over roasted vegetables.
Give it a try!
The Best Balsamic Vinaigrette
- Pour the balsamic vinegar, olive oil, 2 tablespoons honey, dijon mustard, dried thyme, and garlic clove in a jar. Season with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
- Place the lid on the jar and shake vigorously to combine. Once smooth, taste. Then add more honey or salt if needed.
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