Honey Vinaigrette (Print View)
A light, balanced dressing with sweetness and tang.
# What You Need:
→ Main Dressing
01 - 3 tablespoons extra-virgin olive oil
02 - 1 tablespoon apple cider vinegar or white wine vinegar
03 - 1 tablespoon honey
04 - 1 teaspoon Dijon mustard
05 - ¼ teaspoon sea salt
06 - ⅛ teaspoon freshly ground black pepper
# How-To Steps:
01 - In a small bowl or jar, whisk together the vinegar, honey, and Dijon mustard until fully blended.
02 - Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified texture.
03 - Add the salt and black pepper. Whisk again and taste, adjusting the seasoning as needed.
04 - Serve immediately or refrigerate in a sealed container for up to one week. Shake well before each use.
# Expert Hints:
01 -
- It comes together in literally five minutes with ingredients you already have.
- The balance of sweet honey and sharp vinegar makes even plain greens taste gourmet.
02 -
- If the dressing solidifies in the fridge, let it sit at room temperature for a few minutes.
- Always shake the jar vigorously before serving because separation is natural.
03 -
- Make a double batch and keep it on hand for quick weekday lunches.
- Use a jar with a tight lid to shake the dressing instead of whisking to save time.