This Balsamic Vinaigrette is easy to make, perfect on salads, and keeps well, if you want to make a bunch and reuse it over the course of the week. You’ll probably have most of the ingredients on hand. I made enough for the salads I prepped to eat for lunch this week, which came out to about 16oz.
I recommend making the dressing and using it all within a week. I’m not sure how long the dressing will stay fresh, because I’ve never kept a jar longer than 5 days!
Ingredients:
– 4 tbsp honey
– 2 tbsp mustard
– 1 tsp sea salt
– 1 tsp black pepper
– 2 large cloves of garlic, minced
– 1/2 cup of balsamic vinegar
– 1.5 cups of olive oil
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