Honey Vinaigrette Dressing (Printable)
Sweet and tangy dressing for salads and veggies.
# 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:
01 - In a small bowl or jar, whisk together the vinegar, honey, and Dijon mustard until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to emulsify.
03 - Season with salt and black pepper. Whisk again and taste, adjusting seasoning as desired.
04 - Serve immediately or store refrigerated in a sealed container for up to one week. Shake well before each use.
# Expert Tips:
01 -
- It comes together in less time than it takes to toast bread.
- The balance of sweet and sharp makes boring greens exciting again.
02 -
- If the dressing hardens in the fridge, let it sit out for ten minutes.
- Whisking by hand builds muscle and ensures the best texture.
03 -
- Taste your dressing on the actual vegetable you are serving.
- A clove of smashed garlic left in the jar infuses serious flavor overnight.