The balance of dark balsamic vinegar with the sweet and spicy dijon mustard creates this classic balsamic vinaigrette that I use, to this day, in almost every salad I make. 

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A Kitchen Staple

When planning recipes for the blog, I usually ask myself: “why do readers need this recipe?“

Well, I’ve been making this classic balsamic vinaigrette for so many years, I forgot to write a recipe for it. And that’s why you need it.

This dressing recipe is so easy, so delicious and such a staple in my family’s kitchen, I assumed everyone grew up making it too.

Ever since I was a little girl my parents always made huge salads with dinner. Topped with anything from tomatoes, croutons and fresh parmesan to peaches, blueberries and mulberries from our tree.

The one thing that was always the same? The dressing.

The balance of the dark balsamic vinegar with the sweet and spicy dijon mustard creates this classic dijon vinaigrette that I use, to this day, in almost every salad I make.

All You Need:

• Balsamic vinegar – obviously this is a must have for this recipe!
• Dijon mustard – this is another must have for me, but if you’re not a mustard person, you can definitely leave it out.
• Honey – not at all necessary, but definitely adds a sweetness and depth of flavor that is deeee-licious. The one I linked is local here in the PNW, but I advise you to get one that’s made from bees local to where you live.
• Salt + Pepper – adjust these to your taste as needed!
• Extra virgin olive oil – I highly recommend this being organic and extra virgin, but you can use whatever oil you prefer for making salad dressings.

Classic Balsamic Vinaigrette

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• Author: Salima Benkhalti
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1/2 cup of dressing 1x
• Category: Dressing
• Method: Stirred
• Cuisine: American

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Ingredients

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• 1 tbsp dijon mustard
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp honey
• 1 tbsp extra virgin olive oil

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Instructions

1. In a small jar, combine mustard, honey, vinegar, salt and pepper. Whisk or shake well. Slowly start pouring in olive oil, continuing to whisk or shaking after pouring in. Store in the fridge for up to 1 week, bringing out an hour before using and shaking well.

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