Monday, February 16, 2015

Balsamic Vinaigrette

I've recently entered into the world of homemade salad dressings and I think it's safe to say that I'm never going back.  No longer will get stuck standing in the condiment aisle, staring at rows upon rows of salad dressing, never seeming to be able to find the kind I'm looking for.

Grocery shopping is actually an errand that I usually really enjoy doing.  I love cooking and food so I love being in a huge building with it picking out all the supplies I need.  Thanks to the positive influence of my fiance, our weekly grocery trip almost always includes a well planned list which leads to an efficient and enjoyable experience with no need to venture down the ice cream aisle just in case I suddenly realize that I will not be able to make it through the week without a pint of Ben & Jerry's.

One thing that still cannot be avoided is when you are awkwardly standing in the aisle trying to find something that is right in front of you and seem to be constantly in someone else's way.  Salad dressings might be my worst culprit for this.  Canned tomatoes are right up there too!

I've always found that the balsamic vinaigrette from a bottle never can live up to its companions at restaurants, or my favorite food cart, Good Food.  I assume the difference is the fresh, house-made quality.  And there's so many variations that can go along with such a simple dressing.  A one-size-fits-all recipe is sure not to please all!  For me it's always too salty and missing a bit of sweetness.

This recipe is just the way I like it and is very simple, using only five ingredients that you might already have sitting in your pantry.  The perfect ratio of balsamic vinegar to extra virgin olive oil.  A touch of honey to help balance out the acidity of the vinegar.  Salt and pepper add the finishing touches.

I make mine in my OXO salad dressing shaker and leave it sitting on the counter by the olive oil since I use it almost every day.  It doesn't need to be refrigerated and may actually harden if you do.  I use a little 2 ounce dressing container for my work lunch salads so the lettuce stays as fresh as possible until I'm ready to chow down.



  • 1/4 cup balsamic vinegar
  • 3/4 cup extra virgin olive oil
  • 2-3 tablespoons honey (depending on how sweet you want it)
  • Salt to taste
  • Pepper to taste
  1. In a small container combine balsamic vinegar, extra virgin olive oil, honey, salt and pepper.
  2. Whisk, stir or shake ingredients together until combined.  Redo as necessary as ingredients may separate.

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