Honey Balsamic Dressing

Course: Salad

Cuisine: American

Keyword: honey balsamic dressing

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 129kcal

Author: Megan Gilmore

A chef taught me how to make this honey balsamic dressing over 20 years ago, and it's still one of my favorites to make for the week ahead. It takes just 5 minutes to blend together and tastes 100% better than anything you can buy from a store. The flavor is versatile enough to go with practically any salad combination you can think of. Pair it with your favorite protein and veggies, and prepare to crave more salads this week!

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Ingredients

⅓ cup extra virgin olive oil
¼ cup balsamic vinegar (see note)
2 tablespoons chopped shallot
1 tablespoon Dijon mustard
1 garlic clove
1 tablespoon honey , or more to taste
½ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

Combine the olive oil, vinegar, shallot, mustard, garlic, honey, salt, and pepper in a blender. Secure the lid and blend until very smooth. Taste the mixture and add another tablespoon of honey, if needed.
If you don't have a blender, you can finely mince the shallot and garlic into a mason jar with a lid. (Use a microplane for a fine texture.) Add the rest of the ingredients to the jar and whisk well to combine. Or, secure the lid and shake until the dressing looks emulsifed. It won't look quite as creamy as the blended version, but it still tastes great!
Store any leftovers in an airtight container in the fridge for up to a week. The dressing will separate and may thicken when chilled. Stir well each time you use it.

Notes

Nutrition information is for roughly 2 tablespoons of salad dressing. This information is automatically calculated and is just an estimate, not a guarantee.

Balsamic Vinegar Note: If you use vinegar aged 3 years or more, it will taste sweeter than cheaper vinegar. Use less honey if your balsamic vinegar tastes sweeter. You can always add more to taste!

Update Note: This recipe was updated in 2025 to omit two tablespoons of water and add a tablespoon of Dijon mustard to help it emulsify more. Readers reported that the dressing was too runny, and I prefer a thicker consistency without it. But feel free to add it if you prefer!

Nutrition