Remember when we used to all think salad was diet food? Like when people started ordering salads at restaurants thinking they were dieting, albeit they’d soak their said salad with a cream-based dressing, not to mention the croutons. Folks would have been better off just to order the damn burger and fries. Am I right?
Well anyway, I’m actually one of those weird people that order salads in restaurants because I don’t typically make them at home. I know. It’s weird, and not what you’d think, but it’s true. But now that I know how to make this amazing dressing, I’m hooked and it’s well worth it. Although truthfully my favorite is simply greens, artichoke hearts, pomegranate seeds, walnuts and crumbled feta.
Anyway, you do you but I’m telling you, you gotta try this and don’t forget : )
Honey Balsamic Dressing
PREP TIME: 5 minutes
- 2 T honey, preferably locally sourced raw honey
- 1 T dijon mustard
- 1 T garlic, minced
- ½ tsp sea salt
- ½ tsp ground black pepper
- ¼ cup balsamic vinegar
- ¾ cup EVOO
Combine all ingredients except the oil, shake well. Whisk in the oil and it’s ready to go. Refrigerate leftovers for 3-4 days. Note, the first time I made this I put it in the part of the fridge that gets colder than the rest, and it coagulated. But after sitting out on the counter for a bit it was fine. Just something to be aware of, it’s what happens when honey gets too cold. Enjoy!
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