Honey Vinaigrette Sweet Tangy (Print Version)
Sweet and tangy honey vinaigrette for salads and veggies. Quick and easy.
# 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 - ¼ teaspoon sea salt
06 - ⅛ 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.
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 tangy vinegar makes everything taste fresh.
- It comes together in five minutes and stays fresh in the fridge for a week.
02 -
- The oil will solidify slightly in the fridge, so let it sit out for a few minutes before using.
- Always shake the jar vigorously if you have stored it for a day or two.
03 -
- Make sure your mustard is Dijon for the best emulsification.
- Taste the dressing before adding salt because some mustards are already salty.