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 Vinaigrette

Honey Dijon Dressing

5 from 1 vote
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.
David Leite
Servings4 servings | 1/2 cup total
Calories195 kcal
Prep Time5 minutes
Total Time5 minutes


  • 1/4 cup plus 2 tablespoons olive oil, preferably extra-virgin olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon water
  • 1/2 teaspoon garlic, minced
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper


  • In a jar with a lid or a small bowl, add all the ingredients and shake or whisk to combine.
  • 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.)
Real Food, Real Simple Cookbook

Adapted From

Real Food, Real Simple

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Serving: 2 tablespoonsCalories: 195 kcalCarbohydrates: 3 gProtein: 0.2 gFat: 21 gSaturated Fat: 3 gMonounsaturated Fat: 15 gSodium: 174 mgFiber: 0.2 gSugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Taylor Riggs. Photo © 2017 Allison Lehman. All rights reserved.

Recipe Testers’ Reviews

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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    1. 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!