Sweet and Tangy Honey Vinaigrette (Printer-friendly)

A light, sweet-tangy dressing ideal for salads and veggies.

# What You Need:

→ Main Dressing

01 - 3 tablespoons extra-virgin olive oil
02 - 1 tablespoon apple cider vinegar or white wine vinegar
03 - 1 tablespoon honey
04 - 1 teaspoon Dijon mustard
05 - ¼ teaspoon sea salt
06 - ⅛ teaspoon freshly ground black pepper

# How to Make It:

01 - In a small bowl or jar, whisk together the vinegar, honey, and Dijon mustard until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to emulsify the mixture.
03 - Season with salt and black pepper. Whisk again, taste, and adjust seasoning as desired.
04 - Serve immediately or refrigerate in a sealed container for up to one week. Shake well before use.

# Expert Tips:

01 -
  • It comes together in mere minutes with ingredients you already have.
  • The balance of sweet and tangy brightens up any vegetable instantly.
02 -
  • The olive oil will harden in the fridge so let it sit out for ten minutes before shaking.
  • If the dressing tastes too sharp at first, a tiny bit more honey fixes it immediately.
03 -
  • Use a jar with a tight lid to shake the dressing instead of whisking to save time.
  • Double the batch because it disappears faster than you expect.

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