Honey Dijon Dressing Recipe

Honey Dijon dressing is a simple, creamy, healthy vinaigrette that you can dribble, drizzle, and dabble on just about anything and make it better. Just sweet enough and comes together in literally seconds.

Honey Dijon Dressing Recipe

The sweet and tangy flavor of this insanely easy honey Dijon dressing makes it lovely to drizzle over nearly any salad-y combination of greens and things, including a simple classic chopped salad. In addition to being exceptionally versatile it keeps magnificently well, so there’s really no excuse to not keep a jar stashed in the fridge at all times.Angie Zoobkoff

Honey Dijon Dressing Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Makes about 1/2 cup

Ingredients

  • 1/4 cup plus 2 tablespoons (90 ml) olive oil, preferably extra-virgin olive oil
  • 1 tablespoon (15 ml) white vinegar
  • 1 tablespoon (15 ml) water
  • 1/2 teaspoon garlic, minced
  • 2 teaspoons (14 g) honey
  • 2 teaspoons (10 g) Dijon mustard
  • 1/4 teaspoon (1 g) sea salt
  • 1/4 teaspoon pepper

Directions

  • 1. In a jar with a lid or a small bowl, add all the ingredients and shake or whisk to combine.
  • 2. Use immediately or cover and refrigerate for up to several days. (If refrigerating the dressing, you’ll need to whisk it to recombine before using.)
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
L. Mitchell

Mar 22, 2017

I made the honey Dijon dressing as written, and the ratio of oil to mustard to vinegar to water seemed correct. The dressing came together easily and emulsified perfectly. I used approximately half the dressing to toss with the classic chopped salad. I will certainly make a bigger batch of it next time to keep on hand in the fridge. The rest of the dressing is going on tomorrow's lunch salad of leftover quinoa tossed with fresh parsley, diced cucumber, and a handful of shrimp.

Comments
Comments
  1. Barbara says:

    I believe it’s tasty, but what gives the dressing that gorgeous color?

    • Renee Schettler Rossi says:

      Barbara, I believe it’s mostly the mustard but I think the extra-virgin olive oil and perhaps even the honey also contribute to that vibrant color!

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