This balsamic vinaigrette tastes like it came from a restaurant, but is simple to make at home! It uses less oil than traditional dressing recipes and pairs perfectly with your favorite salad ingredients.
Combine the olive oil, vinegar, shallot, garlic, 1 tablespoon of 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, assuming you use only 1 tablespoon of honey. 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. That is why the honey amount may vary. 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. Readers reported that making the dressing too runny, and I prefer the thicker dressing consistency without it. But feel free to add it if you prefer!