Name: Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: ¼ cup balsamic vinegar; 1 teaspoon honey or maple syrup; 1 clove garlic (grated); 2 teaspoons Dijon mustard; ½ teaspoon sea salt; Freshly ground black pepper; 6 tablespoons extra-virgin olive oil

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This Balsamic Vinaigrette is a game-changer for your salads, blending tangy balsamic vinegar with smooth, rich olive oil. Its velvety texture coats every leaf, while a hint of sweetness balances the bold, zesty flavors. Perfectly emulsified in just 5 minutes, it’s a quick way to elevate any dish.

Drizzle it over roasted veggies, grilled chicken, or even fresh strawberries for a burst of gourmet flair. The vibrant aroma and glossy finish make it as beautiful as it is delicious. With its simplicity and versatility, this vinaigrette will become your go-to for adding a touch of elegance to everyday meals.

Ingredients for Balsamic Vinaigrette

¼ cup balsamic vinegar (use a high-quality vinegar for best flavor)
1 teaspoon honey or maple syrup (adjust to taste or substitute with a pinch of sugar)
1 garlic clove, grated (or finely minced for a milder flavor)
2 teaspoons Dijon mustard (adds tang and helps emulsify the dressing)
½ teaspoon sea salt (adjust to taste)
Freshly ground black pepper (to taste)
6 tablespoons extra-virgin olive oil (use a good-quality oil for the best results)

Step-by-Step Instructions

In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), grated garlic, Dijon mustard, sea salt, and several grinds of black pepper until well combined.
While whisking continuously, drizzle in the olive oil in a slow, steady stream. Keep whisking until the dressing is fully emulsified and has a smooth, creamy consistency.
Alternatively, combine all the ingredients in a jar with a tight-fitting lid. Shake vigorously until the dressing is well mixed and emulsified.
Taste and adjust the seasoning if needed. Serve immediately or store in the refrigerator for up to 1 week. Shake or whisk again before using if the dressing separates.

Perfect Pairings: Serving Suggestions

This balsamic vinaigrette is incredibly versatile! Drizzle it over a classic Caprese salad with fresh tomatoes, mozzarella, and basil, or toss it with a hearty spinach and strawberry salad for a sweet and tangy twist. It also pairs beautifully with roasted vegetables like asparagus or Brussels sprouts. For a quick lunch, use it as a marinade for grilled chicken or shrimp.

Storage Tips: Keep It Fresh

Store your balsamic vinaigrette in an airtight container or jar in the refrigerator for up to 1 week. If the olive oil solidifies, simply let it sit at room temperature for a few minutes and give it a good shake before using. For best results, label the jar with the date you made it so you can enjoy it at its freshest.

Recipe Variations: Mix It Up

Want to switch things up? Try adding 1 teaspoon of Italian herbs for a Mediterranean flair, or swap the honey for maple syrup for a deeper, earthy sweetness. If you prefer a creamier texture, blend in 1 tablespoon of Greek yogurt. For a zesty kick, add a pinch of red pepper flakes or a squeeze of lemon juice.

Time-Saving Tips: Quick and Easy

To save even more time, double the recipe and store the extra in the fridge for future salads or meals. If you’re in a rush, skip grating the garlic and use ½ teaspoon of garlic powder instead. The jar-shaking method is also a great way to mix everything quickly without needing a whisk.

Equipment Guidance: Tools You’ll Need

All you need is a small bowl and whisk or a jar with a tight-fitting lid to make this recipe. If you’re using a jar, make sure it’s large enough to leave room for shaking—about 8-12 ounces works perfectly. A microplane grater is handy for finely grating the garlic, but a regular grater or even a garlic press will do the trick.