Honey Dijon Red Wine Vinaigrette

Name: Honey Dijon Red Wine Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: 1/4 cup red wine vinegar (60 ml) Red Wine Vinegar; 1 generous Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 Tbsp honey (15 ml) Honey; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil

Independent adaptation of a publicly published Michael Symon recipe. Not affiliated with, sponsored by, or endorsed by Michael Symon.

DRESSING · ARUGULA & GRAPE SALADS

In the published recipe, this is the dressing for arugula and grape salad.

Michael Symon's honey-Dijon vinaigrette for arugula salad.

On the jar

HONEY-DIJON

Method: shake
Yield: about 1 cup
Ingredients: 4
Jar batch: 1.2× recipe

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Ratio

OLIVE OIL 120 mlRED WINE VIN 60 mlDIJON 15 mlHONEY 15 ml

Ingredients

Red Wine Vinegar1/4 cup red wine vinegar (60 ml)
Dijon Mustard1 generous Tbsp Dijon mustard (15 ml)
Honey1 Tbsp honey (15 ml)
Olive Oil1/2 cup extra-virgin olive oil (120 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (160 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON, HONEY.
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

1 kitchen · 1 national award

Honey Dijon Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-DIJON
Maple-Dijon Poppyseed VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLEDIJON
Lemon-Anchovy Citrus VinaigretteNATIONAL AWARD WINNEROn the jar: LEMONANCHOVY
Mom’s Sour-Cream Red-Wine VinaigretteNATIONAL AWARD WINNEROn the jar: SOUR CREAM

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Provenance

Michael Symon works in Midwest / Cleveland; credentials include James Beard Best Chef: Great Lakes 2009.

Originally published as Honey-Dijon Red Wine Vinaigrette.

Adapted from a Michael Symon recipe (Michael Symon / Food Network (arugula and grape salad)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michael Symon / Food Network (arugula and grape salad) (published as “Honey-Dijon Red Wine Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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