This is a quick and simple way to make a salad dressing. This recipe results in a fairly small batch that is enough for around four side salads. Different vinegars and herbs may also be used. For example, red wine vinegar along with 1t of dried oregano is a slightly more “potent” version of this recipe. The honey is also optional and softens the “tanginess” of the vinegar. I sometimes use an immersion blender to mix and smooth the dressing, but that is optional and may not be desirable. If I am storing this, I tend to put it in squeeze bottles with a small spout that can be clogged by chunks of things such as pepper, which is my main use case for breaking things down more with a blender. In any case, when storing the dressing be sure to shake or otherwise mix it before using.

Over the years, I have settled on a couple types and brands of olive oil that I use for different purposes. The number of types of olive oil found in my local grocery stores can be daunting especially since stores generally frown upon someone opening and tasting different brands. And some versions can be quite expensive. While the choice on what to use is very personal, I tend to pick an extra virgin variety that is labeled as being for “drizzling” as opposed to “cooking”, and is in the middle of the road when it comes to price. However, finding the “right” oil for you is a personal journey. This video can be used as a starting point when deciding what to try.

Timings

Prep: 2 minutes
Cook: 1 minute
Total: 3 minutes

Ingredients

• 1/2C olive oil
• 3T balsamic vinegar
• 1T Dijon mustard
• 1t honey
• 3 cloves garlic, minced
• 1/4t salt
• 1/4t pepper

Steps

• Add all ingredients and mix well. While not necessary, I sometimes use an immersion blender to smooth things out.

References

• https://cookieandkate.com/how-to-make-vinaigrette-plus-variations/
• https://www.marthastewart.com/336993/basic-vinaigrette