Balsamic Vinaigrette
Ingredients:
• 3/4 cup (180 ml) extra virgin olive oil
• 1/4 cup (60 ml) balsamic vinegar
• 1 tbsp (15 g) Dijon mustard
• 2 tbsp (30 g) honey
• 2 tbsp (30 ml) garlic-infused olive oil
• 1/2 tsp (3 g) salt
• 1/2 tsp (1 g) black pepper
Instructions:
1. In a measuring jug, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, garlic-infused olive oil, salt, and black pepper until the mixture is well combined.
2. Transfer the dressing to a salad dressing bottle or dispenser for easy serving.
This balsamic vinaigrette is ideal for salads with mixed greens, spinach, arugula, or roasted vegetables like beets and sweet potatoes. It also pairs well with fresh salads featuring cherry tomatoes, cucumbers, or fruit like strawberries, peaches, and adds a flavorful touch to grain-based salads like quinoa.
Note: Keep your salad dressing refrigerated and use it within a week.
Note! I use cups and spoons in my recipes, but I always strive to convert the measurements to grams and milliliters for everyone. Please understand that while I do my best to ensure accuracy, mistakes can happen. I kindly ask you to double-check the measurements before cooking. Your understanding is greatly appreciated!