Honey and Fresh Herb Vinaigrette 


1/4 cup pure honey 

2 tablespoon red or white wine vinegar 

1 teaspoon Dijon mustard 

1/4 teaspoon salt, plus more to taste 

1/2 cup extra-virgin olive oil

1/4 cup fresh herbs, chopped (such as basil, parsley, cilantro, dill, mint or chives)

Pepper, to taste


In a jar (with well fitting lid), combine the honey, vinegar, mustard and salt. Screw on the lid, and shake well to combine. Pour in the olive oil and add fresh herbs, replace the lid and shake vigorously until well mixed. Season to taste with pepper and additional salt as needed. Vinaigrette keeps for one to two weeks in the refrigerator.

Makes about 3/4 cup, enough for salad for 8 to 10

SOURCE: Recipe courtesy the National Honey Board

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