overhead image of salad dressing
Photography, Stacey Brandford

Honey Balsamic Vinaigrette

A do-it-all vinaigrette full of complex flavours.

All you need are basic pantry ingredients to whip up a batch of this dressing any time you’re making a salad. We love drizzling it over tomatoes, fresh burrata and a handful of baby arugula, but you can add it to anything you want.

overhead image of salad dressing

Honey Balsamic Vinaigrette

An easy do-it-all salad dressing filled with complex flavours but made with pantry staples.
Course dressing, Salad, sauces
Servings 1 cup


  • 2 tsp Dijon mustard
  • 2 tbsp wildflower honey
  • 1 clove garlic minced
  • ¼ cup good-quality balsamic vinegar
  • ½ cup extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper


  • In small bowl, whisk together Dijon mustard, honey, garlic and vinegar. Whisk in olive oil, in a thin, steady stream, until thick and combined. Season with salt and pepper.


Refrigerate for up to 5 days. Bring to room temperature before using to allow the olive oil to melt.

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