Hey you! Yeah you, the one with a salad craving and a taste for tangy sweetness. Well grab your whisk and empty bottles because we’re about to blend up the honey balsamic vinaigrette of your dreams. With just a few simple ingredients, you’ll be drizzling sweet, tart goodness over crisp greens and roasted veggies in no time. The magic is in the balance of sweet honey and puckering balsamic, so get ready to pour out the perfect proportions for your ideal house dressing. No exact recipe required – just your taste buds, a little olive oil, some mustard for texture, and a dash or three of pepper. Trust us, this homemade honey balsamic number is about to become your new go-to. So quit stalling and let’s emulsify! Your salad’s waiting.
Ingredients for This Easy Honey Balsamic Vinaigrette Recipe
To make this tangy-sweet vinaigrette, you’ll need just a few simple ingredients:
3/4 cup balsamic vinegar: The base of this delicious dressing. Balsamic vinegar provides an irresistible tang.
1/3 cup honey: The honey balances the tartness of the balsamic vinegar and adds a touch of sweetness.
1/2 teaspoon Dijon mustard: The Dijon mustard helps emulsify the vinaigrette and adds a spicy kick.
1/2 teaspoon dried oregano: The oregano provides an aromatic, earthy accent. Fresh or dried herbs will work.
1/2 teaspoon fresh cracked black pepper: The black pepper contributes a subtle heat and spice.
1/2 cup extra virgin olive oil: The olive oil helps create a smooth and creamy vinaigrette.
Salt to taste: Add salt gradually to enhance the flavors and prevent over-salting. Start with 1/4 teaspoon.
With a few pulses in your blender or a vigorous whisking, you’ll have a bright vinaigrette perfect for salads, marinades, and dipping bread. The possibilities are endless with this versatile honey balsamic vinaigrette! Store any leftover dressing in an airtight container in the refrigerator for up to 2 weeks.
Step-by-Step Instructions to Make the Perfect Honey Balsamic Vinaigrette
Alrighty, amigos, it’s salad dressing time! To whip up this tangy-sweet vinaigrette in a flash, just follow these simple steps:
First, grab your ingredients: honey, balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
Add 3 tablespoons of honey and 1/3 cup balsamic vinegar to a jar or bottle. Shake or whisk until well combined. The sweet honey will balance the tart vinegar perfectly.
Next, whisk in 1/2 cup extra virgin olive oil. Use a light, fruity oil for the most flavor. Keep whisking vigorously until the mixture emulsifies.
Mustard is the secret ingredient that helps thicken and emulsify the dressing. Add 1 tablespoon of Dijon mustard and 1/2 teaspoon each of salt and pepper.
Put the lid on the jar and shake like crazy until everything comes together. Taste and adjust seasoning as needed.
Store your homemade honey balsamic vinaigrette in the refrigerator for up to 2 weeks. Shake before each use to re-emulsify.
Toss with your favorite salad greens like arugula, spinach or romaine and top with nuts, seeds, cheese and fresh or grilled veggies.
This sweet and tangy vinaigrette will jazz up any salad and may just become your new favorite go-to dressing. Give it a whirl – your taste buds will thank you!
Serving Suggestions and Tips for the Sweet and Tangy Honey Balsamic Vinaigrette
So you’ve made a batch of the delightfully tangy honey balsamic vinaigrette – now what? This versatile dressing pairs well with so many dishes, your options are endless! Here are a few of my faves:
-Tossed with mixed greens for a simple salad. The sweetness of the honey and tartness of the balsamic are a perfect balance for peppery arugula or bitter radicchio.
-As a marinade for chicken, beef or portobello mushrooms before grilling. The acid in the vinegar helps tenderize the meat and infuses it with flavor.
-Brushed on vegetables like asparagus, green beans, broccoli or Brussels sprouts before roasting. The high heat of the oven caramelizes the honey for a sticky glazed finish.
-Used as a dipping sauce for crusty bread. I’m drooling just thinking about dipping a warm baguette in this vinaigrette!
A few tips to keep in mind:
• Shake or whisk the vinaigrette thoroughly before each use to recombine the honey and vinegar.
• Adjust ingredients to your taste. Like it sweeter? Add more honey. Want more tang? Splash in extra balsamic or red wine vinegar.
• Store any leftover vinaigrette in an airtight container in the refrigerator for up to 2 weeks.
• If the vinaigrette separates, simply shake again to emulsify. No need to make a fresh batch unless it’s been over 2 weeks.
• For a creamier vinaigrette, whisk in 1-2 tablespoons of olive oil mayonnaise.
• Get creative! Customize the vinaigrette by adding fresh or dried herbs, minced shallots or garlic, lemon or orange juice, mustard or spices like chili flakes.
The possibilities for this homemade honey balsamic vinaigrette are endless. Experiment, get creative and most of all, enjoy! Your taste buds will thank you.
So there you have it, a sweet and tangy vinaigrette that will jazz up any salad or veggie dish in need of a little pizzazz. The honey adds a touch of natural sweetness while the balsamic brings that tang that makes your tastebuds stand up and take notice. Once you try this easy homemade dressing, you’ll never go back to the bottled varieties again. This versatile vinaigrette works for all lettuce types from delicate to hardy. Drizzle it, pour it, or dunk your greens right in the bowl. However you use it, this honey balsamic is sure to become a staple in your homemade salad dressing repertoire. So go on – grab that honey bear and get whisking. Your salad awaits!