Honey Balsamic Vinaigrette as Featured in St. Vincent's August Cooking Demo

Honey Balsamic Vinaigrette                                                   Makes 1 cup

Ingredients:

1 Tbs. of yellow mustard or Dijon

¼ cup of balsamic vinegar

½ - ¾ cup of extra virgin olive oil
2 Tbs. of honey

salt and pepper, to taste

Directions:

1.      In a bowl add mustard and vinegar, whisk to combine. Drizzle in olive oil.  Then add honey.  Whisk well, season with salt and pepper and use as needed.

Chef Notes:

·         Homemade is more cost effective and healthier—lower in salt and sugar—than store brought versions.

·         Try other vinegars like apple cider vinegar, red wine vinegar, even distilled vinegar

·         Add herbs like rosemary or thyme to enhance flavor

·         Try adding minced onion or shallot or garlic

·         Vinaigrette can last up to 7 days in the refrigerator.

Our Demo featured this vinaigrette over a fresh salad utilizing red onions, peppers, cucumbers peaches, nectarines and arugula!