Balsamic vinaigrette is rich, tart, and complex, and will explode through your taste buds with its bold flavor.
Notes for Balsamic Vinaigrette
- Is heating up the vinegar necessary? No, it’s not. But, it does lead to a thicker, more flavorful finished product.
- Try this vinaigrette on a scoop of vanilla ice cream for a unique dessert or on Shaved Asparagus Salad to add some complexity to this Springtime dish!
- If you’re looking to splurge, the best balsamic in the world comes out of Modena, Italy. If using really quality stuff, no need to put any heat to it.
Balsamic Vinaigrette
Ingredients
- 1/4 Cup Balsamic Vinegar
- 2 Tablespoons Honey
- 1/4 Cup Olive Oil
- Salt and Pepper
Instructions
- Combine Balsamic Vinegar and Honey in a small pan. Place over medium-low heat and let it gently warm to a simmer until the mixtures thickens just above the consistency of water. Depending on the surface area of your pan this will take about 5-10 minutes. The longer it cooks, the more intense the flavor will be.
- Pour balsamic mixture into a heat-proof bowl and rapidly whisk while drizzling in Olive Oil. Season well with Salt and Pepper. A little garlic and onion powder make for nice seasonings too if you wish.
