Assemble this delicious, creamy balsamic dressing in just 5 minutes! Drizzle vinaigrette over crisp garden salads, fresh tomatoes, and fruit: strawberries, watermelon, pears, apples and peaches! It’s also a flavorful chicken marinade.
- 1/4 cup aged balsamic vinegar
- 1/2 cup virgin olive oil
- 2 tablespoons agave nectar (or honey)
- 2 teaspoons dijon mustard
- 2 teaspoons lemon juice
- 3/4 teaspoon Herbes de Provence*
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground cloves
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon black pepper, or to taste
*NO HERBES DE PROVENCE? Use 1/4 teaspoon each: dried oregano, dried basil, dried thyme.
Measure out each ingredient. Pour or sprinkle them into the jar. When adding the spices, rub them firmly between your fingers. Crushing dried spices helps release their flavors and aromas.
Firmly attach the lid of the jar. Shake jar vigorously until vinegar and oil have emulsified. Taste the mixture. If needed, adjust salt and pepper, olive oil, herbs, and agave. For additional zing add more vinegar.
BEFORE SERVING: If time allows, refrigerate 2 to 3 hours before serving. This will allow the flavors to meld, the dried spices to soften, and the mixture to thicken. Shake the jar of salad dressing well to recombine the ingredients.
IF MIXTURE SOLIDIFIES: During refrigeration, it’s normal for cold vinaigrette to solidify. It’s the olive in the mixture. Let the dressing sit on the countertop for 5 to 10 minutes. Once it returns to room temperature, just shake it again.
HOW TO STORE THIS HOMEMADE SALAD DRESSING: Store it in the fridge. Keep it in a jar or cruet with a tight-fitting lid. It can stay fresh with great texture for up to 2 weeks.
- Category: Dressings, Condiments
- Method: Shake
- Cuisine: American, French
Keywords: Creamy Balsamic Dressing, Easy Salad Dressing Recipe, Balsamic Dressing Recipe