Honey Balsamic Dressing
User Reviews
5
Honey Balsamic Dressing
Description
This dressing blends the richness of extra virgin olive oil with the sharpness of balsamic vinegar, balanced by minced shallots and garlic for depth of flavor. Honey provides sweetness, which can be tailored based on the vinegar's age and your taste preference, while salt and pepper complete the seasoning. Blending the ingredients yields a creamy texture, though shaking in a jar also combines the flavors effectively.
The dressing suits a variety of salads and can also be drizzled over cooked vegetables or grains. It stores well in the refrigerator for up to a week but may separate or thicken when chilled. Stirring well before use restores its consistency.
Since vinegar sweetness varies by age, adjusting honey allows you to reach a preferred balance. Less honey may be needed for vinegars aged three years or more, while cheaper vinegars might require more sweetening. These adjustments keep the dressing balanced without diluting its flavor.
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar (see note)
- 2 tablespoons shallot chopped
- 1 garlic clove
- 1 to 2 tablespoons honey
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
Instructions
- Combine the olive oil, vinegar, shallot, garlic, 1 tablespoon of honey, salt, and pepper in a blender. Secure the lid and blend until very smooth. Taste the mixture and add another tablespoon of honey, if needed.
- If you don't have a blender, you can finely mince the shallot and garlic into a mason jar with a lid. (Use a microplane for a fine texture.) Add the rest of the ingredients to the jar and whisk well to combine. Or, secure the lid and shake until the dressing looks emulsifed. It won't look quite as creamy as the blended version, but it still tastes great!
- Store any leftovers in an airtight container in the fridge for up to a week. The dressing will separate and may thicken when chilled. Stir well each time you use it.
Notes
- Adjust honey amount to balance the sweetness of your balsamic vinegar, especially depending on its age.
- If you don’t have a blender, finely mince shallots and garlic and shake well in a jar for a less creamy but flavorful dressing.
- Store leftovers in an airtight container in the fridge for up to one week; stir before each use as separation and thickening occur.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 0.2g | 0% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 197mg | 8% |
| Potassium | 28mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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