Honey-Balsamic Vinaigrette

Southern Living
Make this vinaigrette up to two days ahead, and refrigerate in an airtight container. Allow it to come to room temperature, and whisk before serving.


Makes about 1 cup


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1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons honey
Salt and pepper to taste


Prep: 10 Minutes

1. Whisk together first 5 ingredients until blended. Whisk in salt and pepper to taste.

Created date

September 2007