Balsamic Vinaigrette

 

½ Extra Virgin Olive Oil

¼ Balsamic Vinegar – (Be sure to use high quality)

1 ¼ Tsp. Honey

1 ¼ Tsp. Dijon Mustard

¾ Tsp. Salt

½ Tsp. Pepper

 

In a small jar add the olive oil, balsamic, honey, Dijon, salt and pepper. Put the lid on the jar and shake well.  If you don’t have a jar simply mix in a bowl.  Can be stored in an airtight container in the refrigerator for 2 weeks or more. Bring to room temperature before using because the olive oil tends to coagulate. 

Print Recipe