Name: Honey Vinaigrette
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 tablespoons honey; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; ¼ teaspoon kosher salt; 6 tablespoons olive oil; Freshly ground black pepper

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This honey vinaigrette with Dijon is perfect for salads of all kinds! This versatile salad dressing takes just 5 minutes to whip up.

Need a quick and simple salad dressing? My homemade honey vinaigrette salad dressing takes just 5 minutes to whip up and has a delightfully zingy flavor. Dijon mustard brings a pop of flavor and creaminess to balance the sweet honey.

This is actually one of my favorite salad dressing recipes on this website (and I have a lot!). It takes just 5 ingredients and makes any salad taste incredible, from savory salads to fruity mixes.

5 Star Reader Review

⭐⭐⭐⭐⭐ “Delicious!!! I usually hate Dijon mustard but… in this vinaigrette it’s delicious. I made a batch of this dressing and now I’m making a second batch since my husband and I really liked it. Thank you so much for sharing.” -Zhanna

Ingredients You’ll Need

All you need for honey vinaigrette is 4 ingredients and 5 minutes (plus salt)! There’s no need to buy store-bought dressings when homemade is this simple and good. Here are the ingredients you’ll need:

Honey: Any honey works, but raw or wildflower honey brings floral notes a plastic bear can’t. If yours has crystallized, you can warm the jar in hot water before measuring.
White wine vinegar: This is the bright counterpart to the sweet. Apple cider vinegar works too.
Dijon mustard: Dijon adds flavor and is also an emulsifier, which is what makes the dressing creamy instead of separated.
Olive oil: Use a good extra virgin olive oil.

Variation: You can also try it with maple syrup! Swap it right in or go to Maple Vinaigrette.

Tips For Making Honey Vinaigrette

This honey vinaigrette is a spin on our classic Easy Vinaigrette recipe, and the same principles apply. Vinaigrette dressings are emulsions: when the oil and vinegar (or other liquids) combine into a thick substance instead of staying separated. Here’s how to whisk up this dressing so it keeps its creamy emulsion texture:

Use a medium bowl for whisking. It really makes a difference! This allows the whisk enough room to agitate the liquids.
Gradually whisk in the olive oil. Whisk all ingredients except the oil, then whisk it in 1 tablespoon at a time. Gradually the dressing will get thicker and thicker until an emulsion forms.

Flavor Variations To Try

Here are a few riffs on this dressing you might enjoy:

Hot honey vinaigrette. Add hot sauce, a pinch of red pepper flakes, or swap in hot honey for a spicy variation.
Chipotle-style honey vinaigrette. Swap red wine vinegar for white, and whisk in a finely minced chipotle pepper in adobo plus a pinch of oregano.
Lemon honey vinaigrette. Replace half the vinegar with fresh lemon juice for something brighter. (See also: Lemon Vinaigrette.)
Honey balsamic. Use balsamic vinegar instead of white wine vinegar; a spin on my Go-To Balsamic Vinaigrette.

Storage Information

This honey vinaigrette dressing stores up to 2 weeks refrigerated. (Technically it can also be stored at room temperature, but I like to keep it refrigerated because of the Dijon mustard.)

The dressing solidifies in the refrigerator, which is expected: just bring to room temperature before serving.

Ways To Use Honey Vinaigrette

I created this honey vinaigrette especially for my favorite apple salad, but it works with a variety of different salad recipes from sweet to savory. Here are a few ideas:

Go for classic Apple Salad
Opt for Watercress Salad with Apple or Goat Cheese Arugula Salad
Try it on Endive Salad with Orange or Frisee Salad
Go for Butternut Squash Salad, Sweet Potato Salad, Pear Salad or Beet Salad with Goat Cheese
Try it on Pomegranate Salad or Perfect Spinach Salad

Dietary Notes

This honey vinaigrette recipe is vegetarian, plant-based, dairy-free and gluten-free.