I Cooked: Balsamic Vinaigrette

I really wish I took a pic of this stuff on my salad yesterday, but I was too darn hungry to take a pic.  Rest assured though – it is flipping delish and doing this vinaigrette is super simple – I whipped it up in about 5 minutes while I made myself my morning java.

Balsamic Vinaigrette (adapted from All Recipes)

1/2 cup olive oil

1/4 cup balsamic vinegar

1.5 teaspoon honey

1.5 teaspoon Dijon mustard

2 cloves of garlic (or half a shallot and one clove of garlic)

salt and pepper to taste

I poured everything into a mason jar, minced up two cloves of garlic (I didn’t have shallots).  Shook it all up and gave it a taste…needed more salt, pepper and honey this time around.  Admittedly, I think all of this is based on your personal taste.

I served it on a bed of mixed greens with cucumber, grape tomatoes, chopped pecans, roast chicken and goat cheese.  Was so delicious–esp with the goats cheese.  I also think subbing the grape tomatoes for strawberries would be delish.

Give it a try the next time you want a delicious dressing on your salad!

~Princess Lisa



2 thoughts on “I Cooked: Balsamic Vinaigrette

    • It was so simple, Kim. I was blown away by the fact I did it, while making my coffee and salad in the morning and still made it to work early. I’m tellin ya – it is easy peasy and tasty, too…esp when the vinaigrette mixes with the creamy goat’s cheese…omg…did I even include that in the post? If not, then it is a must. So good.

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