When I was in college, I worked for a small restaurant that made the BEST salad dressings. Seriously, I could practically drink them straight! One of the most popular was their Honey Balsamic vinaigrette, and the head chef was kind enough to share the recipe with me. I have modified it a bit, to reduce the oil:
Honey Balsamic Dressing
1 shallot, peeled and roughly chopped
1/2 tablespoon whole grain mustard (I love Plochman’s)
1 tablespoon raw honey
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
Combine shallot, mustard, honey and balsamic vinegar in a blender, and blend until smooth. Gradually add the olive oil until emulsified. Store in the refrigerator for up to a week.
I forgot to pick up shallots, so I used onion powder instead today. It worked great!
Once blended, I store my dressing in a little plastic diner-style bottle:
As you can see, this recipe makes about a half-bottle. Perfect amount for me– since I’m the only one using it at the moment. I don’t love using plastic storage containers, but I do love how this one makes it easy to shake up the dressing and squeeze it onto my salads. I’m on the lookout for a better dressing bottle, but for now, this one does the job.
Happy salad-eating!! 😀