This dressing is my husband’s creation and current obsession. It’s a great go to for a dinner salad and easy to prepare quickly. And once you make a batch, it will last for awhile. The best thing is, you can use higher quality oil than what you see in 99% of store bought salad dressings and vinaigrettes, and it costs a fraction of the price you would pay for one made with good quality oils.
Basic Honey Mustard Salad Vinaigrette
This perfectly proportioned honey mustard salad vinaigrette recipe is so simple and easy.
Equipment
- 1 Immersion Blender
- 1 Blender (alternatively)
Ingredients
- 1/4 cup mustard Dijon
- 1/4 cup honey
- 1/4 cup vinegar white wine vinegar
- 1/2 cup olive oil extra virgin
- 1 pinch salt to taste
- 1/4 tsp cracked black pepper to taste
Instructions
- Combine mustard, honey, and vinegar in a bowl.
- Slowly drizzle in olive oil as you mix with the immersion blender.
- Add salt and pepper to taste.
Notes
Using a different vinegar can change the acidity of the dressing. Wash, spin, and dry your salad greens. Keeps in the fridge for up to a month. This dressing has no egg or mayo that would shorten keep times.
As you can see below, this recipe makes ~ 1 1/2 cups of vinaigrette. This is enough for approximately 24 servings of salad if you were to use 2 tablespoons to dress a salad.
