With its mild flavor, honey is a nice additition to a vinaigrette to round out the flavors. But here’s another reason to add it to your homemade dressing: a bit of honey provides just the right amount of body so the dressing clings lightly to whatever it is drizzled over. The honey also acts as a natural emulsifier preventing the dressing from separating and becoming oily the instant it settles. An all-natural sweetener with 21 calories per teaspoon, it helps add a slightly rich flavor to salad dressings and marinades.
Grilled vegetables also benefit from a touch of honey. Try brushing grilled corn with 1/4 cup butter, two tablespoons of honey and one tablespoon of lime juice for a tangy corn-on-the-cob twist.
When purchasing, check the label to ensure the product you purchase is 100 percent pure honey. And to find a locally produced or special honey variety, visit www.honeylocator.com.
Honey and Fresh Herb Vinaigrette
Author: National Honey Board
Recipe Type: salad dressing
Prep Time:
Total Time:
Serves: Makes about ¾ cup
Ingredients
- ¼ cup pure honey
- 2 Tblsp red or white wine vinegar
- 1 tsp. Dijon mustard
- ¼ tsp salt, plus more to taste
- ½ cupextra-virgin olive oil
- ¼ cup fresh herbs, chopped (such as basil, parsley, cilantro, dill, mint or
- chives)
- pepper, to taste
Instructions
- In a jar, 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 until well mixed.
- Season to taste with pepper and additional salt as needed.
- Vinaigrette keeps for one to two weeks in the refrigerator.
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