Honey Garlic Vinaigrette

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Garlic and Honey!  I have both of them ready to use in my cupboards, for all my recipes.  I love garlic so much, that I have 300 heads growing in my garden.  That is a lot of Garlic.  Last fall, I planted three different types of garlic to see if I can get garlic to grow the size of a baseball:)  If it happens I will be selling a lot of garlic. This is what garlic looks like in the garden:

The tops of garlic in the garden.

The tops of garlic in the garden.

The Honey comes from our hives.  We have four hives and two nucs in the back part of our property.  Nucs, Nucleus Hives or Nucleus Colonies, are small honey bee colonies created from larger colonies. The term refers both to the smaller size box and the colony of honeybees within it. The nuc hive is centered around a new queen  or queen cell.  We found eight queen cells in one of our hives. Which means a few things. One, the hive queen was weak and the nurse bees created a queen cell to replace the weak queen,  or Two, the  hive is full and crowded and the bees are getting ready to split and leave the hive (Swarm), or Three, the old queen might have died and they have created a new queen to rule the hive and make new brood (new bees).  So with that in mind, we knew we needed to do something. Using an existing 10 frame box. We created two nucs with three frames each in one ten frame sized box with dividers to separate them. Each nucleus has a frame of brood, a frame of capped honey and pollen and a empty frame for growth of the new colony.   We drilled a couple of holes in the box, so the forging bees can go out for food and working bees can keep the nuc clean.

Two nucs with three frames each in one ten frame sized box with dividers to separate them.

Two nucs with three frames each in one ten frame sized box with dividers to separate them.

So back to the Vinaigrette,  I love to make fresh dressings for my garden salads.

This one is one of my favorite dressing and one I serve all the time.  Each time I make it, I tweak it.

Honey Garlic Vinaigrette


  • 1 cup vegetable oil
  • 1/3 cup apple cider vinegar
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • salt and pepper to taste


  1. In a container, combine oil, vinegar, honey, salt, pepper and garlic. Cover, and shake until blended or blend to meld all the flavors. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Change up this recipe by:

  • Add Soy Sauce and Dijon Mustard- use as a marinade / salad dressing or
  • Roast the garlic before adding to recipe or
  • Add 6 garlic cloves and 6 Tbsp of honey- give your vinaigrette a sweet and spicy kick or
  • Change the apple cider vinegar to balsamic or champagne vinegar or
  • Add Italian spices or
  • Add 1/2 lemon, freshly squeeze and 2 tbsp grated onion- pour over fruit for a savory fruit dressing

This vinaigrette is the best go-to dressing in your recipe folder!  Make it and become the favorite cook at any neighborhood cook out!

Happy Eating!

Numbers 11:5
In Egypt we used to eat all the fish we wanted, and it cost us nothing. Remember the cucumbers, the watermelons, the leeks, the onions, and the garlic we had?

Spinach Salad with Honey Balsamic Vinaigrette


Land of Milk and Honey

Cooking with Honey by Laurie Dotson

The next spring dinner party will see this served as its first course.


Spinach Salad with Honey Balsamic Vinaigrette


For the balsamic vinaigrette

  • 1 part balsamic vinegar

  • 1 part red wine vinegar

  • 2 parts good quality extra virgin olive oil

  • 1 clove garlic finely minced

  • honey to taste (start with 1 teaspoon and add more as needed)

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

For the salad

  • 8 oz. spinach, cleaned and stemmed

  • 8 oz. arugula, stemmed as needed

  • 1 red onion, sliced thin into rings

  • 1 ripe pear sliced into thin wedges

  • 3 oz. dried cranberries
  • 4 to 6 oz. candied walnuts

  • 8 to 12 oz. rogue river bleu cheese or other good quality bleu cheese, crumbled


  1. In a food processor or blender, combine all ingredients except the oil.

  2. Blend on medium-high speed and add the oil slowly in a stream. Continue mixing for a few seconds more to allow the vinaigrette to emulsify.

  3. Add salt and pepper to taste and adjust sweetness with the honey. Serve with following salad. Makes about 1 cup.

  4. In a large mixing bowl combine the spinach, arugula, red onion rings and pear wedges.

  5. Drizzle with enough dressing to lightly coat the greens and pears.

  6. Toss well and put a good handful on each of four salad plates, arranging the pears to be seen.

  7. Top with the bleu cheese crumbles, dried cranberries and the candied walnuts. Add additional dressing as needed.

Serves 4 to 6.

It may serve 4 to 6 but at our house it serves 2…my husband gets a serving and I eat all the rest!  haha

Enjoy this healthy salad and please eat responsibly !

YUM Laurie Dotson-