Honey Vinaigrette Dressing (Printable)

Sweet and tangy dressing for salads and veggies.

# What You’ll Need:

→ Main Dressing

01 - 3 tablespoons extra-virgin olive oil
02 - 1 tablespoon apple cider vinegar (or white wine vinegar)
03 - 1 tablespoon honey
04 - 1 teaspoon Dijon mustard
05 - 1/4 teaspoon sea salt
06 - 1/8 teaspoon freshly ground black pepper

# How To Make It:

01 - In a small bowl or jar, whisk together the vinegar, honey, and Dijon mustard until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to emulsify.
03 - Season with salt and black pepper. Whisk again and taste, adjusting seasoning as desired.
04 - Serve immediately or store refrigerated in a sealed container for up to one week. Shake well before each use.

# Expert Tips:

01 -
  • It strikes the perfect balance between sweet and tangy without overpowering your veggies.
  • You can whisk it up in seconds and keep it in the fridge for the whole week.
02 -
  • If the dressing separates after sitting in the fridge, just give it a vigorous shake before using.
  • Taste the dressing on a actual leaf rather than a spoon to get the true flavor profile.
03 -
  • Let the dressing sit for ten minutes before serving to let the flavors meld together.
  • Use a jar with a tight lid to mix and store the dressing easily.

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