Megan’s Salad Dressing


February 11, 2017

  • Yields: makes about 3/4 cup


1 shallot, finely minced

3 Tablespoons red or white balsamic vinegar

1 Tablespoon whole grain mustard

1 Tablespoon honey (or more to taste)

1/4 teaspoon salt

1/2 cup olive oil


1Whisk everything but the olive oil together.

2Slowly add the olive oil, whisking constantly. Mixture should be somewhat thick.

Dressing will keep for several hours at room temp, or you can refrigerate for up to a week. Dressing will solidify, so you'll need to let it sit for 15 minutes at room temp, then whisk again to mix.


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