Dressings can be tricky. I love to stick with basics and this is the newest one one I can’t live without! Usually when I make a balsamic vinaigrette I use a one-to-one ratio of olive oil to aged balsamic vinegar and occasionally add a dab of dijon mustard to taste, and that’s all. Here the addition of honey adds a delicious dimension, a slight hint of sweetness, which goes well with my Spinach Persimmon Salad. Yum!
- 1/4 c. Apple cider vinegar
- 1/4 c. Extra Virgin olive oil
- 1 t. Dijon mustard
- 1 t. Honey
Place all ingredients in a high walled small bowl or Pyrex measuring cup and whisk vigorously until fully emulsified. Enjoy on your favorite salad. Store excess refrigerated in an airtight container, enjoy for up to several days.