This is a very simple salad dressing recipe that tastes great on most salad greens, especially romaine, ma¢che, red and green leaf lettuce, red and green oak leaf lettuces, and frisee. I recommend making this honey balsamic vinaigrette in larger quantities because—if you’re like me—you’ll be using it often.
There are three types of balsamic vinegar: traditional artisan balsamic vinegar—the only kind that may legally be described as Aceto Balsamico Tradizionale; commercial-grade industrially produced balsamic vinegars; condimento-grade products, which are often a mix of the two above. As with everything, it’s probably best to buy the best quality that you can afford.
- 1 part honey
- 2 parts balsamic vinegar
- 2 parts extra virgin olive oil
- salt and pepper to taste
- pinch of cayenne pepper
- Mix all the ingredients together and use on salad.
- Store leftovers in the refrigerator.