Ingredients
- ¼ cup white wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra-virgin olive oil
Instructions
- In a small bowl, whisk together the white wine vinegar, Dijon mustard, honey, salt, and pepper until well combined. Alternatively, use a glass jar with a tight-fitting lid, like a mason jar.
- Gradually add the olive oil to the mixture, whisking continuously until the dressing is emulsified and smooth. If you're using a sealable jar, simply add the olive oil to the mixture, close the jar, and shake it vigorously until emulsified.
- Taste and adjust the seasoning if necessary. Store the vinaigrette in a sealed container in the refrigerator for up to 2 weeks. Shake well before each use.
