Honey Balsamic Vinaigrette

A Wild Rose Restaurant Recipe

By Avi Deiter | Published: 2014-04-21

A few good quality ingredients make amazing dressings that rival anything that has been sitting on the shelf.

Don't Buy...Try...To Make Your Own Vinaigrette 

There are many fine dressings out there, but I dare you to compare after making your own. A few good quality ingredients make amazing dressings that rival anything that has been sitting on the shelf and make your favorite greens a treat.  Vinaigrettes can also be used to marinate or to season…we use them to marinate tougher cuts of meat like London Broil & Flank Steak, and also to accentuate grilled summer vegetables.

Vinaigrettes are generally 3 parts oil to one part vinegar.  They can be combined with any oils and vinegars, be emulsified or not, and have all manner of other ingredients…the sky is absolutely the limit and so get out the blender and let the fun begin!

Honey Balsamic Vinaigrette

  • Makes about 1 pint
  • 1/4 Cup Clover or Orange Blossom Honey
  • 3 Tbsp Dijon Mustard
  • 1 Shallot, diced
  • 2 Cloves Garlic, crushed
  • 1/2 Cup Balsamic Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Cup Vegetable Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper, Fresh Ground

In the restaurant I prefer emulsified vinaigrettes for most applications, that way all of the flavors are suspended and the same in every bite.  In this recipe, the mustard acts as the emulsifier and it is important to slowly drizzle in the oils, or your “dressing” will break into its separate components, which is what you don’t want.

1) In a blender, add your first 6 ingredients.  PUT THE LID ON.  Turn blender on to high and allow to puree for 30 seconds.

2) While leaving the blender on, carefully remove the cover and slowly drizzle the oils into the spinning mixture.  You will notice the color and thickness change…this is good.

3)  Add the salt and pepper and continue to blend for 10 more seconds.  Turn off blender and taste your dressing….adjust with more salt and pepper if necessary. Pour into a plastic or glass container and reserve for later use.  This dressing can be refrigerated for about 2 weeks

4) Here are some ideas for where to use the dressing. I love the sweetness of this vinaigrette on bitter greens like mesclun or arugula, but it is also fantastic on spinach.  Try to drizzle it on Tomatoes & Mozzarella or Grilled Vegetables or use in your next pasta Salad.

Idea #1: Drizzle Over Tomato & Mozzarella & Basil

Idea #2: Mesclun & Arugula Salad

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