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.
This recipe goes with Mushroom, Apple, and Goat Cheese Salad
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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
- 1. Whisk together first 5 ingredients until blended. Whisk in salt and pepper to taste.
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