This is one of my favorite dressings that I used to make daily at Hotel Icon. It’s sweet and simple and happens to be the same dressing I make for my sumac chicken and berry salad that you can find here.
1 tbs dijon mustard
1/2 c white balsamic vinegar
1 1/2 tbs honey
1/8 c olive oil
1 tbs orange juice
To make this little bombshell dressing, add all ingredients to a mixing bowl and whisk until well combine. Refrigerate and enjoy. Super easy.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
View all posts by girlcheftastes
4 thoughts on “White Balsamic Vinaigrette”
This looks tasty. I’m sure it’s great on so many other things as well.
I think pork as well.