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BALSAMIC DRESSING

Makes about ¾ cup

1 tablespoon honey

¼ cup balsamic vinegar

½ cup extra virgin olive oil

Fine Sea salt and freshly ground black pepper

Set a damp kitchen towel on your counter and place a small bowl on it, nestling the towel around the bowl to stabilize it. Pour in the honey, then slowly add the balsamic vinegar, whisking to incorporate it. Still whisking, slowly drizzle in the olive oil, whisking until the dressing is beautifully emulsified—nice and thick. Add a little salt and a few turns of pepper and taste the dressing. Good to go? Great. Want a little more salt or pepper? Go for it.

Stored in an airtight container, the dressing will keep for up to 2 weeks in the fridge.

STABILITY

When I make dressing, I set a damp kitchen towel on my counter and nestle the bowl I’m going to use into the towel, so that it doesn’t get crazy while I’m emulsifying the dressing. Stability!