Homemade Balsamic Vinaigrette – Just say “NO” to processed dressing with this incredibly simple, easy-to-make, homemade balsamic vinaigrette that will kick your salad up a notch!
One truth I have found to continuously ring true when it comes to eating out is that the best course of action is to always order the house dressing. Even if the house dressing isn’t normally my first dressing of choice, it will taste infinitely fresher and brighter than anything that comes from the recesses of the kitchen pantry.
All that to say, I eventually came to the point where I asked myself, “Why the heck am I settling for bottled, processed, store-bought dressing laced with preservatives in my own kitchen??” Store-bought dressings seems especially ridiculous during the summer months when I get piles of fresh greens from a local farm. Everything from crisp romaine to the delicate leaves of bib, to the spice and excitement of arugula and mustard greens – all deserving of a dressing that celebrates their just-picked flavor. All this led me to start making my own dressings and my salads haven’t been boring since!
One of the easiest dressings to make, and I dare say a kitchen staple in my home, is balsamic vinaigrette. The only “effort” involved is measuring a few ingredients into a mason jar, giving it a shake-shake-shake, and voila! My own house dressing.
- ½ C olive oil
- ¼ C balsamic vinegar
- 2 Tbsp honey
- ½ tsp minced shallots (optional)
- 1 Tbsp dijon mustard
- ⅛ tsp black pepper
- ¼ tsp salt
- Combine all of the ingredients in a mason jar or a dressing bottle with the a lid. The shallots add some spice to the dressing, so depending on the green you're pairing the dressing with, include or omit them. For example, the shallots are good with spinach, but not necessary with arugula.
- Shake up the mason jar until all of the ingredients are fully incorporated. Serve immediately or store covered in the refrigerator for up to a week.
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