*The yield for the homemade vinaigrette recipe is 1 cup – plenty for multiple salads over a several weeks.
**By all means, feel free to add other veggies like cucumbers, radishes, and bell pepper or vary the nuts, add seeds, etc. This is simply a combination that I return to again and again.
***This amount of honey provides widely appealing, balanced flavor but can be modified to taste: For a tangier vinaigrette, use 1 tablespoon of honey. For a sweeter dressing, add an additional teaspoon. For a vegan recipe, replace the honey with maple syrup or agave.
Storage: The vinaigrette will keep several weeks in the refrigerator. Allow it to come to room temperature before using, as the olive oil will separate and become firm (this is normal), and then shake well prior to using.