Enjoy this restaurant-quality, easy to make dressing that's ready in just minutes.
Inspired by a dressing Chef Jonathan Robinson made while working at the Savoy Hotel in London.
In a bowl or jar, whisk together balsamic vinegar, shallot, garlic, honey, Dijon mustard, Kanel seasoning, salt and pepper.
While whisking, drizzle oil into the mixture in a slow and steady stream. The dressing will emulsify and become smooth and glossy. (Alternately, add all ingredients to a mason jar, seal the lid tightly, and shake until emulsified.)
Season to taste with additional salt and pepper.
Store, tightly covered, in the refrigerator for up to a week. Let stand at room temperature for 10 to 15 minutes before serving. Shake or re-whisk if the vinaigrette starts to separate during storage.
Note: Based on your personal preferences, feel free to adjust the amounts of balsamic and honey to suit your taste!
Ingredients
Directions
In a bowl or jar, whisk together balsamic vinegar, shallot, garlic, honey, Dijon mustard, Kanel seasoning, salt and pepper.
While whisking, drizzle oil into the mixture in a slow and steady stream. The dressing will emulsify and become smooth and glossy. (Alternately, add all ingredients to a mason jar, seal the lid tightly, and shake until emulsified.)
Season to taste with additional salt and pepper.
Store, tightly covered, in the refrigerator for up to a week. Let stand at room temperature for 10 to 15 minutes before serving. Shake or re-whisk if the vinaigrette starts to separate during storage.
Note: Based on your personal preferences, feel free to adjust the amounts of balsamic and honey to suit your taste!
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