Honey Vinaigrette Light Dressing (Printer-Friendly)
Light, sweet-tangy dressing for salads and veggies.
# What You'll 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 - 1/4 teaspoon sea salt
06 - 1/8 teaspoon freshly ground black pepper
# How to Make It:
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 the mixture.
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 Advice:
01 -
- The balance of sweet honey and sharp vinegar brings boring greens back to life.
- It comes together in just five minutes with ingredients you already have.
02 -
- If the dressing solidifies in the fridge, let it sit on the counter for ten minutes before shaking.
- The oil will separate over time, so a vigorous shake is necessary to bring it back together.
03 -
- Make the dressing in a mason jar so you can just shake it to emulsify instead of whisking.
- Add a minced shallot if you want a bit of a savory crunch and oniony depth.