Balsamic Vinaigrette

Quick Post: I love balsamic vinaigrette! This one is full of flavor and it’s not too tangy because the sweetness of the honey mellows out the vinegar. This couldn’t be easier and I used one of my favorite kitchen tools to knock this out. Using the stick blender quickly made this creamy and homogenized mixture. I will make this again as soon as this batch runs out, but thankfully I doubled it to fill my 8 ounce Ball jar perfectly. It’s so good! I’m pretty happy that I don’t have to waste money on store bought dressings that are full of junk – this is a dressing I can feel good about using. Thanks for reading, enjoy!

Balsamic Vinaigrette – adapted from Jan’s Sushi Bar

  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon honey
  • Salt and freshly ground black pepper, to taste
1. If you have a stick blender, use it to blitz all these ingredients together. If not, whisk all ingredients together, pour into a glass, sealable container and place in the fridge for at least an hour for the flavors to marry. Enjoy over your favorite salad greens 🙂