Better than store bought
This honey mustard balsamic dressing is so much better than any store-bought version (and most restaurants). Yet it is so simple to make. All you need is a bowl and a whisk, and a mason jar to store it!
It is it made from ingredients you probably already have in your house (and one you probably should – more on that below).
Even though it contains no artificial thickeners or preservatives, it has a luscious texture and will keep for weeks in your refrigerator.
Honey mustard balsamic dressing is great on salads, especially those containing fruits, nuts, or cheese, such as this recipe: https://cuisinewithme.com/date-and-blue-cheese-salad/. It also makes a nice dip for vegetables like carrots, bell peppers or broccoli.
When buying balsamic vinegar, look for the real deal that contains no coloring, artificial flavors or caramel. The only ingredients should be grape must and wine vinegar. Colavita Aged Balsamic Vinegar of Modena is one example.
A good extra virgin first cold pressed olive oil makes for a superior dressing. My favorite oil for salad dressings is Partanna Sicilian Olive Oil.
And now for my “secret” ingredient that makes this honey mustard balsamic dressing special and extra luscious: frozen concentrated orange juice! I keep some in my freezer at all times for use in cooking. It comes in handy when oranges are out of season especially. It comes in a cardboard or plastic can, but I transfer it to a glass or plastic freezer-safe container that has a good seal, and use it one tablespoon at a time. Granted, you can omit it in this recipe, but I think it adds a special touch! You could substitute a bit of orange zest as well.
How long will it last?
Stored in an airtight container like a mason jar, this dressing will keep for several weeks in your refrigerator. Just shake it before you add it to your salad.
For other homemade dressings, check out our classic French vinaigrette here https://cuisinewithme.com/classic-french-vinaigrette/
Honey mustard balsamic vinaigrette
- Mix all ingredients together in a bowl except the oil. Stir until well blended.
- Drizzle the olive oil into the bowl, whisking constantly to create an emulsion.
- Use immediately or keep refrigerated in an airtight container.