Tangy and slightly sweet, this Honey Balsamic Vinaigrette is excellent on almost any salad combination. It has been my husband's favorite dressing for the past two weeks. I have to admit that I was truly put off by the color the first time I made this. (Is it just me or do pretty things just taste better?) Brown salad dressing had no appeal to me at all when I first saw it in the blender. However, this dressing has been so well-liked by everyone who has tried it; I decided to share it here.
Honey Balsamic Vinaigrette
recipe adapted from MarthaStewart.com and several versions at allrecipes.com
1 small onion, chopped
2 medium cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup balsamic vinegar, I might try white balsamic vinegar next time to see how the color is affected
1 tablespoon soy sauce
3 tablespoons honey
2/3 cup extra-virgin olive oil
1 tablespoon sugar, optional
Layer the first six ingredients into the blender in the order listed. Puree until smooth and then slowly add the olive oil in a thin trickle. Puree another minute or so, until dressing is thick. Taste the dressing and add the white sugar if you want a sweeter dressing. We preferred it with the sugar. Pulse a few times to mix in the sugar. Enjoy!