balsamic dressing

Jeanine Donofrio and Phoebe Moore’s balsamic vinaigrette uses balsamic vinegar, extra-virgin olive oil and Dijon mustard. This selected version uses honey and grated garlic.

The vinegar brings the bold, sweet and tangy character described by the authors. Honey softens the acidity, while Dijon adds tang and garlic contributes sharp, savory flavor.

For the selected bowl method, the vinegar, honey, garlic and mustard are whisked together with sea salt and several grinds of black pepper.

The olive oil is drizzled in while whisking continues. The authors describe the resulting dressing as emulsified and rich.

The finished mixture can be seasoned to taste. The authors offer it as a salad dressing and a drizzle over roasted or grilled vegetables.