Honey Balsamic Vinaigrette
A glossy, emulsified dressing of balsamic vinegar, honey, Dijon and olive oil that takes five minutes in a jar. Sweet, tangy and perfect on salads, grain bowls and roasted vegetables.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 8
The Dijon acts as an emulsifier, keeping the oil and vinegar blended into a creamy dressing instead of separating at once. Olive oil firms up in the fridge, so shake it well after it warms slightly. Try it over bitter greens, roasted beets or sliced tomatoes.
Method
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Combine the balsamic vinegar, honey, Dijon mustard, salt and pepper in a clean jar with a tight-fitting lid.
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Add the olive oil and thyme, seal, and shake vigorously for until thick and emulsified.
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Taste and adjust with a pinch more salt or a drizzle more honey.
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Use right away, or refrigerate for up to 2 weeks. Let it sit at room temperature for and shake again before using.
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