I’ve always been in love with tangy dressings that used three basic ingredients of honey, grainy mustard and balsamic vinegar. After trying so many restaurant dressings though, it became clear that most people had an obsession with using copious amounts of olive oil. While out of all the oils, olive may be one of the most heart-healthy, there’s nothing healthier than cutting down on any kind of oil all together without sacrificing taste. I decided to experiment with this dressing, adding just a bit of water into the mix and it turned out even better than the original way. The result still holds that addictive tangy, sweet and savory flavor without the heaviness of too much olive oil. Whoever said salad dressing was bad for you obviously hasn’t tried this one.
Makes 1 small bowl
2 tablespoons grainy Dijon mustard
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon water
1/4 teaspoon salt
Freshly ground black pepper to taste
1/3 cup olive oil
In a medium sized bowl, whisk together the mustard, honey and balsamic vinegar until smooth. Add the water, salt and pepper, whisking again briefly until thoroughly combined.
While continuing to whisk, slowly drizzle in the olive oil. Make sure to whisk vigorously so that the dressing doesn’t separate. Use as a dressing or dipping sauce.
**Stored in a properly sealed container, this will keep in the refrigerator for up to 1 week.