This dressing is wonderful - and even better the next day (and don't you love that when you can prepare it the day before!) Pair it with the Baby Blue Salad, and you have a 5 star beginning! I used Blood Oranges for the salad - quite impressive! This one goes in the vault!
Balsamic Vinaigrette
Yield: 1 2/3 cups
Recipe from
Ingredients
- 1/2 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 large garlic cloves, minced
- 2 small shallots, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup olive oil
Preparation
- Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.
Balsamic Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Southern Living
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