I prepared this dressing and the sweet and spicy pecans listed in the 'baby blue salad' ingredients. For salad, i used a spinach and greens mix, Gorgonzola crumbles, and red grapes. It was delicious. And the dressing is what makes it! Will do again.
Store leftover vinaigrette in the refrigerator for up to 2 weeks.
This recipe goes with Baby Blue Salad
Yield: Makes 2 cups
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- 1/2 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup olive oil
- Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.
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