Serves 4 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. Diva Tips: - 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.
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