Sweet and tangy Honey Balsamic Vinaigrette brightens the flavor your salads, especially those containing fruit and nuts! I had just picked some fresh strawberries and one of my long-time friends was coming over for lunch. Our sons were friends since nursery school so there’s plenty of stories to reminisce about. My feelings are that salad should always be served to promote healthy choices in food as well as conversations This is one busy woman, so I was lucky that she was able to sit and relax for a bit before moving on to her next appointment.
Using one of my favorite references, Cook’s Science by Cook’s Illustrated, I looked for information on vinaigrettes. Normally they have a ratio of 3 parts oil to 1 part vinegar. This one follows that ratio, but olive and canola oils are combined to make up the required ratio. Because mayo was used as one of its emulsifiers, it needs to be refrigerated. By using the canola oil in the mix, it helps to prevent the olive oil from solidifying when chilled.
First, we will combine mayo, vinegars, mustard, salt and pepper with a small whisk or fork until creamy with no lumps. Another option is to use a mason jar and shake vigorously.
Add 1/4 cup of the olive oil, whisk/shake vigorously. Add remaining olive oil, canola oil and honey. Whisk/shake vigorously again.
Store the Honey Balsamic Vinaigrette in the refrigerator in either a salad dressing dispenser or a mason jar until ready to use Shake well before drizzling on your salad. Store any leftover dressing in the refrigerator for up to one week.
This vinaigrette compliments this salad with some freshly picked strawberries, sliced almonds and feta. Use any berry/nut combination throughout the spring and summer to celebrate the harvests of the seasons. Go get your greens on with a great salad and this vibrant dressing!
Honey Balsamic Vinaigrette
Ingredients
- 1 T mayonnaise
- 1 T balsamic vinegar
- 1 T Dijon mustard
- 1/2 t Kosher salt
- 1/2 t black pepper, freshly ground
- 1/4 c red wine vinegar
- 1/2 c extra virgin olive oil
- 1/4 c canola oil
- 3 T honey
Instructions
- Whisk together the first 6 ingredients. You may also add contents to a mason jar and shake vigorously.
- Add 1/4 cup of the olive oil and whisk/shake until combined.
- Add the remaining oils and honey. Whisk/shake vigorously.
- Store in refrigerator for up to one week. Shake well before serving.
