Honey Vinaigrette

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

Honey Vinaigrette

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.

Apple Salad

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.

Honey Vinaigrette

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:

Dietary Notes

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

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Honey Vinaigrette

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5 from 3 reviews

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

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About ½ cup 1x
  • Category: Dressing
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. In a medium bowl, whisk the honey, vinegar, Dijon mustard, and salt.
  2. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Add a few grinds of fresh ground black pepper if desired. Serve immediately or refrigerate up to 2 weeks (it solidifies when cold, so bring to room temperature prior to serving).

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from A Couple Cooks
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Sonja Overhiser
July 2, 2026 at 11:21AM

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