Balsamic dressing
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Olive oil, balsamic vinegar, honey, Dijon and garlic shaken in a jar. Keep it in the fridge up to two weeks and shake before using.
Ingredients
- 1 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 garlic cloves minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Equipment
- mason jars
Directions
- Put all the ingredients in a jar with a tight-fitting lid and shake well to combine.
- Tip: if you don’t have a jar, use a blender, pouring in the olive oil slowly so it emulsifies, and stop when it’s as thick as you want.
Notes
Storage: airtight container in the fridge up to two weeks; don’t freeze; shake well before using as it may separate.
Safety: contains fresh garlic in oil — keep refrigerated, never at room temperature.
