Course
Dressing/Sauce
Servings
8
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🔪 Dressing can me made up to a week ahead.
- 🥄 This recipe makes about 1 cup (8 servings).
- 🥄 If refrigerating leftovers, use half and half olive oil and canola oil so the oil doesn’t solidify in the refrigerator.
Ingredients:
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly crushed black pepper finely ground
- 1 large garlic clove minced
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
Directions:
- In a small blender (or food processor or whisk in a bowl), blend all ingredients, except the oil. Slowly add the oil and blend thoroughly to combine.
- Taste dressing and add more oil, vinegar, or salt to taste.
- Continue blending until the dressing is fully emulsified.
Reheat Options
- Shake well before each use.