Caramelized Honey Balsamic Dressing Recipes

BALSAMIC VINEGAR DRESSING

Steps:

• Place ingredients in a jar and shake very well. Adjust salt and pepper to taste.
• Keeps for 3 weeks on the counter (unless it is very hot where you are, store it in the fridge), assuming you use fresh olive oil. Do not keep for more than 4 weeks as high quality olive oil tends to lose flavour beyond 4 weeks after opening the bottle.

BALSAMIC SALAD DRESSING―BASIC AND SIMPLE

Steps:

• Combine the mustard, balsamic vinegar, garlic, and Italian herbs, if desired, in a mixing bowl . Whisk vigorously while very slowly drizzling in the olive oil. Use a blender if you prefer.
• Season with salt and fresh-ground black pepper to taste.
• This dressing can be refrigerated overnight to intensify the flavors. Stir before serving. Balsamic dressing can be stored for several weeks in the refrigerator.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

BALSAMIC HONEY SALAD DRESSING

Steps:

• Gather the ingredients.
• In a small bowl or measuring cup, whisk together the oil, vinegar, mustard, and honey. If you're using the dressing right away, make the dressing in the bottom of the large salad bowl.
• Peel and mince the shallot. Add it to the dressing. If you want to add the additional kick of garlic, peel that, mince it, and add it as well. Whisk them into the dressing. Add the salt and pepper and whisk those in, too. Let the dressing sit 5 to 10 minutes for the flavors to blend a bit.
• Taste the dressing-the best way to do this is to dip a lettuce leaf into the dressing so you taste how the dressing will work on the salad.

APPLE AND HONEY MUSTARD SALAD DRESSING

Steps:

• Add the greek yogurt, mustard, honey, salt, pepper, apple cider vinegar, cayenne pepper and olive oil to a jar, cover, shake and pour over salad immediately before serving.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

HALLOUMI CHEESE WITH CARAMELISED BALSAMIC VINEGAR

Steps:

• Prepare dressing by heating balsamic vinegar in a small saucepan over medium heat.
• Add sugar and stir until it caramelises and mixture changes to a darker colour.
• Take off heat and set aside to cool for 1-2 minutes.
• Whisk in olive oil and add seasoning to taste.
• Unwrap the Halloumi cheese and cut into six slices.
• Season flour with salt and pepper and coat pieces of Halloumi with flour on both sides.
• Heat Oil in a frying pan until very hot and add Halloumi pieces.
• Fry one or two minutes on each side until golden brown.
• Pour half of dressing on warm plate until it covers the whole plate evenly.
• Add cheese pour the rest of the dressing on top.
• Garnish with sprigs of parsley and serve with hot pitta bread.

CARAMELIZED HONEY BALSAMIC DRESSING

Steps:

• In a medium sauce pan heat the honey and water and bring it to a boil. Reduce heat to medium and let the mixture simmer until reduced to half, about 10 minutes or more. Remove from heat and let cool a bit, about 5 minutes. In a glass cruet with a lid, add the balsamic vinegar, the honey syrup (should be 1/3 cup), the garlic and then the oil. Place the lid on the cruet and shake well until incorporated. You could alternatively do this in a bowl with a whisk if you like. Salt and pepper it to taste. Then taste this delectable creation and sit back and marvel at it's goodness. I promise you'll dip your finger in a second time!! Oh and you may want to double this recipe, it's not gonna last you very long!! Serve this dressing over baby greens with some caramelized onions and creamy goat cheese.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.