Balsamic Vinaigrette
Serves: about ¾ cup dressing
- ¼ cup balsamic vinegar
- ¼ cup apple cider or sherry vinegar
- 2 Tbsp honey
- 2 tsp Dijon mustard
- ⅓ cup extra virgin olive oil
- pinch each salt & pepper
- Whisk all ingredients, except oil, in a medium bowl.
- Slowly whisk in olive oil until dressing is emulsified (well-blended).
- Store any remaining dressing in the fridge for up to 2 weeks.
Recipe by Eating Made Easy at https://eating-made-easy.com/italy-meets-greece-salad/
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