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Balsamic Vinaigrette

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Ingredients

Instructions

  1. Put the shallot, garlic and anchovy in a small bowl, season with salt and stir in the vinegar. Let sit for 15 to 20 minutes.
  2. Add the honey, vanilla and Dijon mustard and mix well. Season with several turns of black pepper, add the herbs, and then add the olive oil and whisk thoroughly. Taste, and correct for salt, pepper, sweetness, and acid as needed. Use immediately, or refrigerate, covered, for up to 3 days.

Notes

By Michele Anna Jordan