The Kitchen · Kitchen Basics
Balsamic Herb Vinaigrette
From The Kitchen · a prep-ahead staple
A classic balsamic vinaigrette that keeps for two weeks, make it once and forget about it.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 cup extra-virgin olive oil
- ⅓ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Method
- Shake well in a mason jar until combined.
Storage: Refrigerate up to two weeks.
Coach's Note
This one keeps for two weeks, so make it once and forget about it. A little effort now, easier eating later, the whole philosophy in a jar.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina