Balsamic vinaigrette

A versatile vinaigrette with a touch of sweetness – so much better and healthier than store-bought salad dressings. I make a jar at a time and use it on everything – salads, sandwiches, drizzled over grilled vegetables. Also makes a fantastic holiday or hostess gift.

Ingredients

• 2 tablespoons honey
• 1 tablespoon dijon mustard (whole grain dijon is also great if you have it)
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• 1 garlic clove, crushed (or minced if you like a stronger garlic flavor)

Directions

1. In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
2. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
3. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator. I like to leave the garlic clove in, where it sits at the bottom of the jar and continues to release its subtle garlic flavor. But if you are afraid you’re accidentally going to get in your salad, you can fish it out with a fork and discard it.

Makes approximately 13 ounces of vinaigrette.

Note

• If using a blender or food processor, mix mustard, honey, garlic, salt, pepper and balsamic vinegar first until garlic is well blended. Add oil in batches, pulsing to mix after each addition. Too much mixing will make the vinaigrette extremely thick. I learned this the hard way and had to make a runnier batch to whisk the two together. Alternatively you can whisk in a bit of water to loosen it up, but this will also lighten the color of the vinaigrette. But these adjustments are just for appearances – a too-thick vinaigrette is perfectly usable and will thin out when mixed on salad.

Here’s the link back to the post and pictures: Balsamic vinaigrette.