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