This slightly sweet, slightly tangy dressing is incredibly easy to make. Whip up a batch of this classic vinaigrette to have on hand for quick and healthy salads any day of the week. Works great as a marinade for chicken, too.
- ¾ cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup honey
- 1 1/2 teaspoons salt, plus more to taste
- 3/4 teaspoon ground black pepper, plus more to taste
Add all the ingredients to a mason jar with lid or quart-sized freezer bag. Seal tightly and shake until combined. Taste and adjust the seasoning to your preference. This dressing can be stored in the refrigerator for up to 2 weeks or frozen for 3-6 months.