This honey balsamic vinaigrette is our “store dressing.” I like the way the honey balances out the acidity of the vinegar and the lemon juice. The addition of water reduces the fat and calories, and the mustard serves as a natural emulsifier, slowing down oil separation. It’s a delicious dressing, and I especially like that it does not contain the additives and chemicals that many commercial dressings contain.
This recipe makes 1/4 cup dressing – enough to dress a 5oz bag of salad greens, so either 2 or 4 servings, depending on how big you want your salad.
Serving size: 2 tablespoons
Makes 2 servings
Total time: 10 minutes
1 tablespoon Salado Olive Oil Co's Blood Orange Infused Olive Oil
1 tablespoon water
1/2 tablespoon Salado Olive Oil Co's 25-Year Dark Traditional Balsamic Vinegar or Salado Olive Oil Co's 25-Year White Balsamic
1/2 tablespoon fresh lemon juice
1/2 tablespoon honey
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a small jar. Seal well. Shake vigorously to combine. If not using immediately, refrigerate and shake again before serving.