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Recipe Source: Franklin Biggs, Franklin’s Homewood Gourmet


1 cup Balsamic Vinegar
1/3 cup Dijon Mustard
1/3 cup Honey
2 TB Garlic, chopped, browned or roasted
2 tsp Fresh Shallots, chopped (optional)
2 cups Olive Oil
Salt and Pepper


Whisk vinegar, honey, Dijon mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste.

Makes enough for 12 salads.