Too often, I find myself debating in the salad dressing aisle. I am either tired of the staples, or I'm too skeptical of the flavor combinations in newer, unfamiliar bottles. Instead of wasting five extra minutes on my weekly grocery run, I have vowed to abandon the aisle completely and use pantry ingredients to make my very favorite (and your soon-to-be very favorite) vinaigrette.
For this batch, I grabbed a few of the newest Hatchery ingredients, including Other Brother olive oil, O Olive Oil's balsamic vinegar, and Ohia organic honey. The pure honey is the secret -- its naturally crystalized, creamy consistency is key to binding the vinaigrette. And doesn't enjoy a touch of sweetness to offset the tart acidity of vinegar?
My family friend Billy Orgel delivered a bag of heirloom tomatoes from his backyard. Of course a manufactured salad dressing wouldn't do those beauties justice -- but this recipe does!
1/3 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 garlic clove, finely minced 1 teaspoon pure honey Salt and pepper, to taste
1. Whisk all ingredients in a small bowl until well combined. Emulsify in a blender for a thicker consistency.
2. Pour over your favorite salad or store in a mason jar in the fridge for later use.
