½ cup extra-virgin olive oil
⅓ cup balsamic vinegar
2 tablespoons honey or agave syrup
2 tablespoons white wine (optional)
¼ teaspoon salt (or to taste)
¼ teaspoon fresh ground pepper (or to taste)
In a small bowl, simply whisk all the ingredients together.
- I love to add a ½ teaspoon of Dijon mustard to this salad dressing.
- This vinaigrette also is delightful with asparagus as noted in my recipe: Asparagus With Hazelnut Oil Vinaigrette.
- This vinaigrette is best when served at room temperature.
- This dressing may be kept for 2 days in the refrigerator.