Honey Vinaigrette (Printable version)
Light, flavorful dressing with sweetness and tang. Ideal for salads and roasted 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 fully blended.
02 - Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified mixture.
03 - Add salt and black pepper to taste. Whisk again and adjust seasoning as desired.
04 - Serve immediately over salads or roasted vegetables. Alternatively, store in a sealed container in the refrigerator for up to one week, shaking well before each use.
# Expert Advice:
01 -
- It comes together in mere minutes without any fancy equipment.
- The balance of sweet and tangy elevates even the simplest vegetables.
02 -
- The dressing will solidify slightly in the fridge but liquefies quickly at room temperature.
- Whisking constantly while adding the oil is crucial for that creamy consistency.
03 -
- Let the dressing sit for ten minutes to let the flavors meld before tossing.
- Use a Mason jar to shake it up if you do not have a whisk handy.