Do you want your salad to sing? This is possibly my favorite vinaigrette (though there are about 5 others in the running– I’m sort of a vinaigrette-addict ever since I learned to make my own.) It is simple, quick, always fresh, and I know exactly what’s gone into it. Though white balsamic vinegar may sound exotic, I find it at my regular supermarket. In any case, it’s well worth the bit of extra looking that your eyeballs may have to do in order to find it on the shelf.
You might have heard that to make a proper vinaigrette, you need a food processor, blender, or at the least a bottle with a tight-fitting lid. While these are all good mix methods, I find that a tall-sided mug and a fork work just fine for me. Just pour in the ingredients, whisk vigorously, and in a few seconds it’s ready to go.
The ratio here is 1:1:1, so you can make as much or as little as you need. I find that for a lunch-size salad, one tablespoon each of vinegar, oil, and honey is just right. Then salt (and pepper if you like) to taste. That’s it. Bonus: If you measure the vinegar, then the oil, and then the honey, the oil will coat your tablespoon and then the honey will slide right from the spoon into the mug.
Get some great greens, your favorite fruit, nuts, cheese, and vegis, and you have yourself the salad of your dreams. I like baby spinach with blueberries, carrots or jicama, pecans, and goat cheese– but as you can imagine, the possibilities are kind of endless. Crunch, crunch.
Special thanks to my friend, Christy, from whom this recipe is adapted.
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