Honey Balsamic Vinaigrette
Another variation of a zesty, sweet vinaigrette using Olive Tap Honey Balsamic Vinegar.
Ingredients:
1/4 C. The Olive Tap’s Honey Balsamic Vinegar
1 T. Dijon Mustard
Pinch of Salt & Pepper
1/2 C. The Olive Tap’s 100% light EVOO like Arbequina, Taggiasca or Manzanillo
Directions:
In a bowl, whisk the Honey Balsamic Vinegar, salt & pepper, and mustard. Then slowly add the EVOO and whisk until emulsified.
Variation: Use The Olive Tap’s Sorrento Lemon Olive Oil for another nice vinaigrette variation. You can also reduce the Sorrento Lemon Olive Oil to 1/4 cup and use as a marinade.
Similar Recipes:
Lori's Easy 3-2-1 Dressing
Spring Salad with Orange Walnut Vinaigrette