Description
Sweet Italian red wine vinaigrette elevates the flavor of just about any salad, and it’s also perfect on a sandwich (or loaded veggie hummus wraps), or even drizzled on roasted veggies. If you love it, please leave a star rating in the comments below to help other readers in our community.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 teaspoon dried Italian seasoning
- 1 clove garlic, smashed open (optional)
- 1 teaspoon sea salt
Instructions
Shake (The easy way, but it will separate):
- Shake it all up in a mason jar. Remove the garlic clove (or leave it in to continue to make the flavor stronger, if desired.) Shake again right before using it. Keeps covered in the fridge for about a week.
Whisk Method (Traditional emulsion method that prevents separating):
- Whisk the red wine vinegar, honey, Italian seasoning, and sea salt in the bottom of a medium mixing bowl. (If using the garlic clove, smash it open and let it sit in the vinegar mixture for 5 minutes then discard.) Slowly drizzle in the extra virgin olive oil while you continue to whisk continuously to create an emulsion. Store in an airtight glass container in the fridge up to a week.
Notes
Here are the proportions for a small batch for one big salad, a few small salads, or to dress a few wraps (make this if you’re not sure if you’ll use the larger batch withing a week):
- 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon honey, 1/2 teaspoon dried Italian seasoning, 1 small garlic clove, smashed open (optional), 1/2 teaspoon sea salt
