This dressing is made on the stove top, allowing the flavours to blend together and add depth to this sweet vinaigrette. The best thing about this dressing is that you can use it with many different salad ingredients, which makes it useful no matter what time of the year it is. You won’t get tired of eating this – trust me!
Here are some seasonal salad ideas to make with this sweet vinaigrette and keep it interesting, year round.
Spring Salad – Use a base of baby spinach and toss with strawberries, blueberries and toasted almonds. To dress it up even more, add diced avocado and goat cheese.
Summer Salad – Use a mix of baby spinach and field greens. Add seasonal peaches or nectarines, some crispy prosciutto, toasted pecans and if desired, crumbled feta cheese.
Fall Salad – Use a base of field greens or baby romaine lettuce. Add in diced apple or pear, sliced grapes, toasted walnuts and crumbled blue cheese.
Winter Salad – Use a base of field greens or baby spinach. Add diced apple or pear, pomegranate, crispy bacon and avocado.
Ingredients
| 1/3 cup | olive oil |
| 1/4 cup | chopped onion |
| 1/4 cup | vinegar (white balsamic, red wine or white wine) |
| 3 Tbsp | honey |
| A pinch | salt |
Instructions
- Place pan on the stovetop and pour olive oil into it.
- Heat oil until warmed and add onions to the pan. Saute the onions until cooked and light in colour.
- Pour the vinegar into the pan and cook until the mixture has slightly thickened – about 3 minutes.
- Add honey and mix. Cook until heated through. The dressing will become foamy and bubbly at this point.
- Remove from heat and add a pinch of salt to taste. Allow the dressing to cool to room temperature before serving on a salad.
- For salad ideas, see above. Dressing can be stored in the fridge for 5 days.
