Save to Pinterest This honey vinaigrette blends olive oil, vinegar, honey, and Dijon mustard for a smooth emulsion. Sweetness meets tang in this quick 5-minute dressing, ideal for salads and roasted vegetables.
I keep a tiny jar of this in my fridge door at all times because it turns a handful of spinach into something I actually want to eat for lunch.
Last summer, I drizzled this over a bowl of roasted peaches and burrata, and my friends could not stop talking about it.
Ingredients
- Extra-virgin olive oil: Use a good quality oil here because it is the base of the flavor.
- Apple cider vinegar: This adds a fruity tang that pairs beautifully with the honey.
- Honey: The glue that holds the dressing together and mellows out the acid.
- Dijon mustard: Essential for helping the oil and vinegar emulsify into a creamy texture.
- Sea salt and black pepper: Do not skimp on these as they wake up all the other flavors.
Instructions
- Combine the base:
- Whisk the vinegar, honey, and Dijon mustard in a small bowl until the mixture looks smooth and unified.
- Emulsify the oil:
- Slowly drizzle the olive oil while whisking vigorously to create a thick and glossy suspension.
- Season the mix:
- Add the salt and pepper, then whisk again and taste to adjust the balance.
- Store for later:
- Keep it in a sealed jar in the fridge, but remember to let it warm up and shake it well before using.
Save to Pinterest It became a staple in our house during a busy week when we needed something quick to make roasted vegetables exciting again.
Making It Vegan
Swap out the honey for maple syrup or agave nectar to keep the sweetness without the bee products.
Flavor Variations
Fresh herbs like chives or parsley add a pop of color and a garden fresh taste to the dressing.
Serving Suggestions
This dressing is incredibly versatile and works on more than just leafy salads.
- Drizzle it over grilled peaches or fresh tomatoes.
- Toss it with warm roasted sweet potatoes.
- Use it as a marinade for chicken or tofu.
Save to Pinterest I hope this simple dressing becomes a quiet favorite in your kitchen just like it is in mine.
Your Recipe Questions Answered
- → How do I make honey vinaigrette?
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Whisk together vinegar, honey, and Dijon mustard, then slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper to taste.
- → Can I substitute the honey?
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Yes, maple syrup or agave nectar works as a vegan alternative, providing similar sweetness and balance.
- → How long does this dressing last?
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Store in a sealed container in the refrigerator for up to one week. Shake well before each use.
- → What can I add for extra flavor?
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Minced shallot, fresh herbs like parsley or chives, or a splash of lemon juice enhance the taste.
- → Is this dressing gluten-free?
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Yes, it’s gluten-free if using certified gluten-free Dijon mustard and vinegar. Always check labels for allergens.
