Balsamic vinaigrette is a classic for a reason. It’s sweet, tart, and complex! It also goes with almost every kind of salad, and even on fruits like strawberries, or drizzled over grilled chicken. I like to add a little honey, Dijon mustard and minced shallot to the basic dressing ingredients. Not only do they add flavor, but they also help keep the dressing from separating as it stands.
The nice thing about making a vinaigrette dressing yourself is that you can easily change the additions and proportions to suit your own tastes. If you don’t like Dijon, leave it out. If you don’t have a shallot, no problem! This Honey Balsamic Dressing comes together really quickly too. In about 5 minutes you have a perfectly balanced dressing that you can use daily and for special occasion meals!
Balsamic is a mellow vinegar, much sweeter and more complex in flavor than other types of vinegar. It’s been made in Italy since the Middle Ages and if you get the real stuff from Modena, Italy, it can be very costly. It is aged like wine and can be upwards of $400.00 a bottle! Most Americans, like me, buy their balsamic vinegar in the grocery store, and it may or may not be the real thing. There are indications on the label you can look for as far as authenticity (see this great article from Serious Eats), but just buy whatever brand/price/style you like. Since you’re adding other flavorful ingredients to your dressing, it wouldn’t make sense to use the really expensive stuff in this recipe!
- 4 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon shallots, finely minced
- 1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Add all ingredients in your dressing shaker or jar and shake vigorously to combine. Or you can also whisk the ingredients together in a small bowl.
- That's it!