Saturday, July 30, 2011
Honey-Lemon Balsamic Vinaigrette
In this version of a balsamic vinaigrette, honey adds a bit of sweetness that contrasts nicely with the tartness of the lemon and the rich earthiness of the balsamic vinegar and extra virgin olive oil.
It's great on a green salad with lots of veggie, fruit, and/or nut toppings.
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.
Use immediately or refrigerate. If using later, shake or whisk again just before using.
-- Approximately 2/3 cup of dressing