This is a little partner post to the steak and Gorgonzola salad recipe I shared just a few minutes ago!
One of the things I’m trying to stop doing is bunching up recipes all in one post. It makes them hard to find and reference if I need that same recipe to accompany another dish, and some things just deserve to stand on their own!
This Rosemary Balsamic Vinaigrette deserves to stand on its own. Mostly because I think it’s one of the things that every cook should be able to whip up on the fly, and because I haven’t found a bottled Balsamic vinaigrette that tastes as good as you can make yourself.
Because when you can get something that tastes awesome just from shaking together Balsamic vinegar and olive oil and a few seasonings, varied depending on what you’re making, in a jar, why the hell would you ever buy it premade?
Rosemary Balsamic Vinaigrette
Makes about 1/2 cup.
What You’ll Need:
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1/2 cup olive oil
- 1 garlic clove, crushed
- 1 tbsp fresh chopped rosemary
- salt and pepper to taste
How to Make It:
Place all the ingredients in a small jar and shake vigorously. Can be made ahead, but it’s best with that fresh herby taste. Refrigerate until ready to use.
Annnnnnnnnnd pour!
I got these cute little dressing jars from Target, but before I started taking pictures of all my food, I just shook everything together in a cleaned out salsa jar. I still do that half the time.
