Yes, You CAN Make This Honey Balsamic Vinaigrette

Honey Balsamic Vinaigrette recipe from Collegiate Cook
Photos: Nathan Davison

Making your own salad dressing just seems like overkill, doesn’t it? I mean, how could it be easier — or tastier — than the store-bought, premade kind? That’s what I always thought, until I read Shauna Niequist’s Bread and Wine, and I felt like I had to at least give it a shot.

And now I’m hooked. It’s seriously as easy as dumping a few ingredients in a jam jar, carafe or other lidded container, and giving it a good shake. The end result makes you feel more accomplished than writing a 1,500-word essay, or creating a pan of perfectly fudgy chocolate chip brownies. (Plus, it only takes five seconds for that kind of payoff!)

Pour on the balsamic vinaigrette

Shauna’s recipe calls for maple syrup, but I like it better with honey. Experiment with the ingredients; make it your own. (Then tweet us your version, so we can fall in love with it too!)

Honey Balsamic Vinaigrette recipe from Collegiate Cook

Honey Balsamic Vinaigrette
Prep time
Total time
Recipe type: Condiment
Cuisine: Italian
Serves: 5
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (any kind)
  • A sprinkle of salt and pepper (optional)
  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  1. Spoon the mustard, honey, salt and pepper in the bottom of the jar. Twist the lid on, and give it a good shake to break down the honey and mustard.
  2. Add the vinegar and olive oil, twist the lid back on, and give it another good shake, until all ingredients are combined.


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