You may wish to taste the vinaigrette prior to adding the balsamic vinegar. On occasion, when desiring a slightly sweeter dressing, I use this as a honey lime vinaigrette, omitting the balsamic altogether. Mostly though, I incorporate the added tang of the balsamic. Either way, a 1/2 teaspoon of chili powder or cumin is a fitting addition when using in a salad containing black beans, corn, red pepper, avocado, or other Mexican-inspired dishes.
Yields a little over 1/2 cup (see notes).
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons honey
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
Zest of one lime (optional but a nice addition)
In a small bowl, whisk all the ingredients together. For added ease, I like to pour the ingredients into a jar and shake well to emulsify.
Store, covered, in the refrigerator. Shake well before drizzling on your favorite greens or grains-based salads.
I find this amount of dressing to be perfect for a quinoa salad starting with 1 cup uncooked quinoa (about 3 cups cooked) and several add-ins or several family-size green salads.