balsamic vinegar dressing | The Sweet Beet

This is a classic. Whenever I make it, whatever it’s on, it very quickly gets eaten.

Balsamic and Mustard Dressing

1/4 cup balsamic vinegar*
1/2 cup olive oil
1 tsp Dijon mustard (I prefer grainy, but smooth is fine)
1 tsp honey (agave will also work)
1 tsp dried herbs eg. oregano, thyme (Leave these out if there are flavors in the salad or dish you may not want them to compete with)
salt & pepper

You can either mix it with a fork, a whisk or shake it up a jar (any shape will do!). But for optimal flavor, really mix it. Use a jar if you’re going to be making extra and storing it, since it will store in the fridge for anywhere from months to forever.

* Buy the best quality you can find, and be sure it does NOT contain caramel color.

Foods to dress with it: Roasted Squash and Barley Salad

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