This vinaigrette comes together in one bowl, no cooking required, with tangy balsamic vinegar and a touch of honey whisked against sharp Dijon mustard and fresh garlic. A slow, steady stream of olive oil gets whisked in until everything emulsifies into a glossy, slightly thickened dressing that clings beautifully to greens. Fresh thyme adds an herbal note if you want it, while kosher salt and cracked black pepper round out the flavor. It keeps well in the fridge for a week, ready to shake up and drizzle over salads, roasted vegetables, or grain bowls whenever you need it. Simple pantry staples and straightforward whisking make this a reliable, no-fuss dressing to have on hand, and it's a great option for a gluten free kitchen.
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Combine the balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper in a small bowl and whisk together until the mustard is fully dissolved and the mixture looks uniform.
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar. Stir in the thyme, if using.
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