Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.
Recipe gently adapted from and with thanks to Chinese Grandma.
Servings: 20 tablespoons
Calories: 81 kcal
fine sea salt
freshly crushed black pepper
large garlic clove
extra virgin olive oil
In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!
If you choose to make this in the blender (as I like to do for almost every other recipe) this will be a thicker dressing. Still delicious, simply thicker. I prefer the consistency of this particular dressing when whisked by hand.