Be sure to serve this with a fresh Spinach Salad, and try my Chinese Chicken Salad recipe next!
Balsamic Vinaigrette
There’s nothing more delicious than using homemade salad dressing in your recipes. This Balsamic Vinaigrette definitely comes in handy when I’m making Spinach Salad, Bruschetta Chicken, and my Caprese Chicken! The flavors are so fresh and vibrant, with every ingredient complimenting each other perfectly. This is a great pantry recipe to have on hand to avoid having to run to the store. (I love anything that saves me a trip to the store. 😁)
Ingredients
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
How to Emulsify Salad Dressing
Olive oil will separate from the other ingredients in this recipe unless it is emulsified. To do this, add the oil very slowly and stir to incorporate. This allows the oil to break into tiny droplets as soon as it hits the liquid, allowing the dressing to trap and hold the oil droplets. You can also use a mini food processor instead of stirring manually. The garlic, Dijon mustard, and honey are the ingredients in the base of the dressing that allow it to emulsify. Emulsified dressing will typically stay combined for 1-2 days. If your dressing doesn’t emulsify, just give it a good shake and serve right after shaking.
Storage
Store in an airtight container and refrigerate for up to 1 month.
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Tried This Recipe?
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Salad Dressing Shaker –Makes it easy to add the olive oil and shake to emulsify! Salad Dressing Serving Container (Cruet) Mini Food Processor– Makes the emulsification process easier. Extra Virgin Olive Oil– Developed for dressings and marinades.
