An All Purpose Salad Dressing That Doubles As A Marinade
Making Honey Mustard Vinaigrette is all about building layers of flavor with just a handful of pantry and fridge staples. Whether you’re dressing crisp greens, roasted vegetables, or even using it as a marinade, this homemade vinaigrette brings a fresh, flavorful twist to just about anything.
Start with olive oil as your base—its smooth, slightly peppery flavor adds body to the dressing. Apple cider vinegar provides tang and fruitiness, while Dijon mustard gives the vinaigrette a gentle heat and creamy texture. Honey is added for a subtle sweetness. You’ll also need minced shallot, fresh chives, kosher salt, and black pepper. Feel free to omit the shallot and use other herbs if you like.
This vinaigrette is light yet full-bodied with an unmistakable zingy taste! This would be fantastic on a variety of easy salad recipes, including a simple grilled chicken salad over mixed greens, my favorite kale salad with apples and pecans, or even a roasted beet salad with peppery arugula.
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Instruction Overview
It’s as easy as shake-and-serve:
- Grab a mason jar or a small bowl, then place all ingredients–yes, everything–inside.
- If using a jar, seal it with a lid and shake vigorously for 30 seconds until the dressing emulsifies. Prefer a bowl? Just whisk it until fully blended.
- The last step is simply to taste and adjust the seasoning as needed. This is surprisingly important and often overlooked when making salad dressings from scratch.
This honey mustard vinaigrette is one of those small-batch, big-flavor recipes that will instantly upgrade your salads and sides. Keep it in the fridge and let it be your go-to dressing all week long!
Ingredient Substitutions
- Olive oil –> Avocado or grapeseed oil will work in a pinch, but will provide a milder flavor.
- Apple cider vinegar –> White wine vinegar, red wine vinegar, or even fresh lemon juice.
- Dijon mustard –> Spicy brown, whole grain, or even yellow mustard work, but note the taste will reflect the mustard used.
Ari’s Best Tips!
- Emulsify well: Shake or whisk until the dressing is smooth and uniform. This keeps the oil and vinegar from separating too quickly.
- Let it sit: If you happen to have the time, let the dressing rest for 10-15 minutes. This allows the shallots and chives to infuse the vinaigrette with flavor.
- Play with the flavor! Add a splash of lemon juice, a pinch of paprika, or a touch more honey if you like. Make it your own!
Make-Ahead and Store
- To make-ahead: This vinaigrette (and really most oil-based salad dressings) can be made days in advance—just give it a shake before using, as the ingredients may separate slightly.
- Storage: Store in a sealed jar or container in the refrigerator for up to 1 week. The shallots and chives may soften over time but will continue to add flavor.
Freezing is not recommended. The texture of the olive oil and fresh ingredients may change after freezing and thawing. It’s best enjoyed fresh or refrigerated.
Serving Suggestions
Talk about a versatile dressing! Here’s a few ways to use up leftovers:
- Drizzle it over mixed greens, spinach, or arugula. It’s delicious on my well-loved arugula salad with Parmesan.
- Toss it with a grain bowl (try my quinoa grain bowl with chicken and butternut squash or tossed with my farro and goat cheese salad).
- Use it as a dressing for potato or pasta salads.
- Spoon it over grilled chicken, roasted salmon, or roasted vegetables.
- Use it as a marinade for chicken or pork.
Once you see how effortless this homemade honey mustard vinaigrette is, you might never go back to store-bought dressing again! If you give it a try, please be sure to let us know by leaving a review and rating below. I love getting your feedback!
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Bright & Zingy Homemade Honey Mustard Vinaigrette
Equipment
Ingredients
- ¾ cup (175ml) extra virgin olive oil
- ¼ cup (60ml) apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ½ medium shallot, minced, about 2-3 Tbsp
- 2 Tbsp chives, thinly sliced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Make the dressing. Combine ¾ cup olive oil, ¼ cup apple cider vinegar, 2 tsp Dijon, 2 tsp honey, minced shallot, 2 Tbsp sliced chives, ½ tsp kosher salt, and ¼ tsp black pepper in a mason jar. Secure with a lid, then shake vigorously. Alternatively, you can place all ingredients in a small bowl, then whisk. Use to dress your favorite salad recipes!
Nutrition
Photography by Megan McKeehan.
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