Favorite Balsamic Vinaigrette
Yield: 1 cup (recipe easy to halve or double)
The following balsamic vinaigrette is a year-round staple, which can also be used as a flavorful marinade for chicken. For a tangier kick, I occasionally swap 1 tablespoon of the balsamic vinegar with a tablespoon of red wine vinegar.


  • 1 small garlic clove, smashed and minced
  • 1 teaspoon kosher salt and ¼ teaspoon freshly ground pepper
  • 1 tablespoon (15g) Dijon mustard
  • 1 tablespoon plus 1 teaspoon (30g) honey*
  • ¼ cup plus 2 tablespoons (90ml) balsamic vinegar
  • ½ cup (112ml) olive oil (avocado oil works well too)


  1. In a small bowl or jar with a tight-fitting lid, whisk together the garlic, salt, pepper, Dijon, honey, and balsamic vinegar.
  2. Drizzle the olive oil in a slow, steady stream, whisking as you go, until the dressing is emulsified. When using a jar, add the olive oil, screw the lid on tightly, and shake well.
  3. Cover and refrigerate for a couple of hours to allow flavors to blend.
  4. 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.


* The recipe above 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.

An easy marinade and dinner inspiration: Use ¼ to ⅓ cup of vinaigrette for each pound of chicken and refrigerate in a zip-top bag, overnight for maximum flavor. Grill or bake and then top with chopped fresh tomatoes, crumbled feta cheese, a dusting of slivered basil, and an extra drizzle of the vinaigrette.

More recipes at FountainAvenueKitchen.com