I like to make homemade salad dressings to control the amount of sweeteners and additives. Homemade dressings taste better to me, and because they’re fresh and don’t have additives and preservatives, they don’t last as long in your fridge. I found this recipe in Hope’s Table, which is a great cookbook, plus there are other variations of it on Pinterest. I used this with a red leaf lettuce salad with roasted beets and pears, and it was absolutely a perfect match.

Balsamic Vinaigrette

1/2 cup olive oil

1/4 cup honey

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

1/8 teaspoon salt

Freshly ground black pepper, to taste

Add all ingredients into a pint jar and shake until combined. Use immediately. Can store in the refrigerator for up to 1 week.

Makes 1 cup of vinaigrette

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