Balsamic Vinaigrette

Submitted by: Christin Roper, Halifax

“It is liquid gold.”


  • 2 tbsp(s) honey
  • 1 tbsp(s) honey or white whine dijon
  • 1/2 tsp(s) salt
  • 1/2 tsp(s) ground pepper
  • 1/4 cup(s) balsamic vinegar
  • 3/4 cup(s) extra virgin olive oil
  • 1 garlic clove, minced

Cooking Instructions

In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires). Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator.

Prep Time





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