When I lived in California, my friend, Sonia introduced me to a really tasty balsamic vinaigrette recipe that she used on her salads.
I remember it was a very simple recipe, with the star of the show being Trader Joe’s Hot and Sweet Mustard.
Unfortunately, last I checked, Trader Joe’s does not exist here in Hong Kong.
No Trader Joe’s. No Trader Joe’s Hot and Sweet Mustard.
Granted, I could buy a couple jars of it when I visit California and bring it back to Hong Kong with me.
But then what would be the fun of that when I can try and figure out how to make this own my own??
While it has been years since I had Sonia’s balsamic vinaigrette, and I can’t do a side-by-side comparison, I think my version is pretty darned good!
It is the perfect balance of sweet, peppery, and tangy…packing a flavor punch to elevate your salad from boring to bold!
I love drizzling it over a Caprese salad…sliced tomatoes, fresh mozzarella, basil leaves. And just for the record, I like sliced avocado in my version of Caprese salad because avocado just makes everything better! It is fabulously yummy!
Another dish that benefits from this balsamic vinaigrette? Fried eggs over roasted vegetables. This is one of my husband’s favorite dishes, and he loves the dressing drizzled on top. It makes an already tasty dish even better!
This is also the dressing I use for my Spring Balsamic Avocado Feta Salad…avocados and feta and pine nuts and dried cranberries and tender leafy greens with this vinaigrette?? FAA-bulous!
Did I mention that this vinaigrette comes together in 5 minutes? Yes, really!
All you need are some basic pantry ingredients and in a few minutes, you’ve got a fabulous and flavorful versatile dressing. There is simply no excuse to spend money on store-bought balsamic vinaigrette when you can make it cheaply, easily, and simply in your own kitchen!
Sweet and Tangy Balsamic Vinaigrette
- 3 tbs dijon mustard
- 4 tsp honey
- 1 tsp black pepper
- 1 tsp sea salt
- 8 tbs extra-virgin olive oil
- 6 tbs balsamic vinegar
- Combine all ingredients and mix well with a whisk.
- Adjust the amounts of honey, salt, and pepper as needed, according to taste.
- Store any leftover vinaigrette in a sealed jar in the refrigerator.
- For a stronger peppery flavor, add more black pepper to the dressing, 1/4 tsp at a time.
- Perfect for drizzling over a fresh Caprese Salad (sliced tomatoes, fresh mozzarella, and basil leaves)!
- Also tastes great drizzled over oven-roasted vegetables or fried eggs!
- Mix it with some mayo and use it as a sandwich spread!
- Leftover dressing keeps for at least one week in the fridge.
- This recipe can easily be halved.
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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