Honey Mustard Vinaigrette

salad with flowers

I love a good honey mustard dressing. This one is a little less sweet and a little less creamy than those you might find in a restaurant. But the oil and vinegar make it pair especially well with fresh veggies. Feel free to stir in some from-the-garden herbs (oregano? basil?) dried or fresh to add yet another flavor to the mix.

Makes 6 servings


  • 2 Tbsp. honey (local if you can get it)
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. dried oregano (optional)
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil


  1. Whisk together honey, mustard, salt, pepper, oregano and vinegar in a small bowl. 
  2. Slowly pour in oil, whisking as you pour, to incorporate the oil.
  3. Serve immediately or store in an air-tight refrigerated container for up to 10 days.