This balsamic vinaigrette recipe is a perfect balance of Dijon mustard with honey and balsamic vinegar creating a complementing dressing for any salad of your choice. I like using it in a spinach and berries salad as the balsamic enhances the berries beautifully.
Whenever you are making a vinaigrette it is important that you are patient when adding the oil. If you add it all at once your dressing will not emulsify and it will separate. So, make sure to take your time and add the oil in a trickle as you whisk. This will ensure that your dressing is smooth and perfect.
This dressing will last for a couple of weeks in a closed container in the refrigerator. Make sure to shake it before using.
Here is what you are going to need for this delicious balsamic vinaigrette recipe:
Makes just under a cup of dressing
1 TBS Dijon mustard
1 TBS honey
¼ cup balsamic vinegar
Salt and Pepper
½ cup extra virgin olive oil
In a bowl, whisk together the mustard, honey, balsamic vinegar, salt and pepper. Slowly add the olive oil, in a steady stream, while constantly whisking. The slower you go the better – you will ensure an emulsified dressing that will not separate.
Keep the dressing in a closed container, in the fridge, for up to two weeks. Enjoy with your salad of choice.
2 TBS of dressing – CALORIES 137.72; FAT 13.50 grs (sat 1.86; mono 9.85; poly 1.42); PROTEIN 0.03 grs ; FIBER 0.07 grs; CARBS 4.13 grs; CHOLESTEROL 0.00 mg; IRON 1.15 mg; SODIUM 190.39 mg; CALCIUM 2.44 mg
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