Step by step

Method

3 steps

1. 1

   Add 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 small minced garlic clove, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to a jar or small bowl. The mustard is your emulsifier — don't skip it if you want a creamy shake.

2. 2

   Stream in ½ cup extra-virgin olive oil while whisking hard, or seal the jar and shake vigorously 15–20 seconds until the dressing looks opaque and unified — not split oil floating on vinegar.

3. 3

   Taste on a lettuce leaf. Add a pinch more salt if it's flat, or another ½ teaspoon honey if the balsamic tastes sharp. Use right away, or refrigerate up to 1 week; the oil will solidify a bit in the fridge — let it sit 10 minutes on the counter and shake again before dressing. You want a glossy, clingy vinaigrette that coats greens without pooling — not a sharp vinegar slap or oily separation.