One of my favorite salad dressings is balsamic vinaigrette. I don’t always have the time to make it myself, but it is really very easy and I am always so glad when I do. The trick is to double or triple this recipe and store it in your fridge if you tend to eat a lot of salads. I usually make a big hearty salad for lunch when I’m home, so this dressing has been a lifesaver for me. You can store this dressing safely for weeks in a mason jar. I hope you enjoy this salad dressing as much as I do- it is such a staple for me and it is easy to keep on hand for a quick lunch.
The Absolute Balsamic VinaigretteDifficulty: Easy
2 cloves garlic
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon Herbes de Provence
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
1 sprig rosemary (optional)
- Place the garlic cloves, balsamic vinegar, honey, Dijon mustard, Herbes de Provence, sea salt, and pepper in a food processor and pulse until mixed well.
- Once the mixture is combined thoroughly, slowly add in the extra virgin olive oil and pulse until emulsified.
- Pour into a mason jar and add a sprig of rosemary, if using. Tightly secure the mason jar lid and serve immediately over your favorite salad or store in your fridge for about 2 weeks.
- The rosemary sprig IS optional in this dressing, but it makes such a great difference the longer it sits.