There is so much beautiful lettuce in the farm store at this time of year that I've been looking for interesting dressing to serve it with. This one is a little better than merely mixing balsamic and olive oil. I changed the preparation slightly.
Original: Balsamic Dressing
Creamy Balsamic Dressing
2 T. honey
1 t. Dijon mustard
1 garlic clove, grated*
1 t. himalayan pink salt
1/4 t. cayenne
1/4 c. balsamic vinegar
3/4 c. olive oil
*If you don't want to grate the garlic clove, you can puree it in a mortar and pestle with the salt.
Combine the honey, mustard, garlic, salt, cayenne and vinegar in a pint jar and mix well.
Pour the olive oil into the jar and let it rest 2-3 minutes to rise to the surface.
Insert an immersion blender to the bottom of the jar and turn it on. Allow the blender to gradually draw the oil in until it's emulsified. It should take about 10 seconds. Don't over-blend or you will damage the oil.
Cover and store n the refrigerator, but know that it will solidify and you will need to give it time to come to room temperature before you use it.
The salad shown below was delicious! Arugula, sun dried cherry tomatoes, thinly sliced scallions, and this dressing!