It’s time for the second installment of my homemade salad dressings tutorial. Today I have a homemade Honey Dijon Balsamic vinaigrette that is my GO TO dressing for 90% of the salads I make at home.
Like most of my homemade salad dressings, the ingredients list is short with just four items.
I start with the honey and then whisk in dijon mustard, followed by balsamic and finally the oil. My original combination was just honey, balsamic and olive oil but added the dijon over time to thicken it up and give it a little more dimension and tang. If you are not a big mustard fan, leave it out!
It keeps well in the fridge for a few days. Just give it a good shake to get everything combined again.
Honey Dijon Balsamic Dressing
(Recipe developed by Jen DeCurtins, Peanut Butter Runner)
1 tablespoon honey
1 teaspoon dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Whisk together honey and dijon mustard. Slowly incorporate balsamic vinegar and finally the olive oil. Note, I like a 1:1 ratio of balsamic to olive oil but if that’s too strong for you, add another tablespoon of olive oil. I really encourage you to play around with the proportions to find ratios that work for you. I never break out the measuring spoons for this recipe!
Yield: enough for 2 side salads or 1-2 large salads
Here are some of my favorite salad combos for this dressing…
Pears, avocado, golden beets or roasted butternut squash, pecans, dried cranberries and goat cheese.
Avocado, macadamia nuts, blueberries, strawberries, dried cranberries and goat cheese.
Kale, grilled chicken, avocado, golden beets, quinoa and goat cheese.
Spinach, feta, butternut squash, toasted pecans, avocado.