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Produced by Aimee Nishitoba, Photography by Carmen Cheung, Food Styling by Michelle Rabin, Prop Styling by Madeleine Johari.
This classic dressing requires only four pantry staples and pairs perfectly with almost any salad.—Jennifer Pallian
1/4 cup balsamic vinegar
1/2 tsp kosher salt
1 tbsp honey
3/4 cup olive oil
Whisk balsamic vinegar with kosher salt, then honey before drizzling in olive oil.
This vinaigrette can be stored for up to 2 weeks in the refrigerator.
Looking to switch things up? Try our Simple Vinaigrette, Dijon Mustard Vinagrette, or Creamy Lemon-Herb Vinaigrette recipes.