- 5min prep
- 10 Table Spoons
¼ teaspoon fine sea salt
1/8 teaspoon black pepper
½ teaspoon dried parsley flakes
3 tablespoons extra virgin olive oil
1 tablespoon honey
4 tablespoons white balsamic vinegar
3 teaspoons sriracha sauce
In a small mason jar combine the salt, pepper, parsley flakes, olive oil, agave and vinegar. Secure lid on jar and shake well. Add sriracha sauce one teaspoon at a time until desired heat level is achieved shaking the jar well between additions.
Bring to room temperature and shake well before each use.
Store leftover vinaigrette dressing in the refrigerator for up to 14 days.