Enjoy a restaurant-quality salad at home with this easy-to-make Balsamic Vinaigrette. This recipe is ready in just minutes, and doesn't separate quickly.
In a bowl or jar, whisk together balsamic vinegar, shallot, garlic, honey, Dijon mustard, dried herbs, salt, and pepper.
While whisking, drizzle oil into the mixture into a slow and steady stream. The dressing will emulsify and become smooth and glossy. (Alternately, add all ingredients to a mason jar, seal the lid tightly, and shake until emulsified.)
Season to taste with additional salt and pepper.
Store, tightly covered, in the refrigerator for 5-7 days. Let stand at room temperature for 10-15 minutes before serving. Shake or re-whisk if the vinaigrette starts to separate with storage.
Notes
The amount of balsamic vinegar and honey you use will depend on the bottle of balsamic you've used, and your personal preferences. Some are sweeter or more tart than others. Adjust these quantities to taste.See the FAQ section in the article above for substitutions/variations, and troubleshooting.