3-1-1 Balsamic-Honey-Dijon Dressing, or 3-1-2 for the Kicked Up Version

January 2, 2018

3-1-1 Balsamic-Honey-Dijon Dressing, or 3-1-2 for the Kicked Up Version


The Grill-Meister and I had a salad at a Landry’s restaurant recently and really loved the dressing. We did some Googling, got some tips, and came up with our own version.  It is super-simple and really, really good, with a tangy kick that gets your taste buds to sit up and take notice.

You can make the 3-1-1 Balsamic-Honey-Dijon in 3 minutes or less, and everyone will rave about it.  The name of the dressing is basically the recipe, and is how we remember the ratios of the ingredients, as in: “Let’s have a salad with that 3-1-1 dressing tonight”.  Until now, of course, when we can look it up here.  Documenting recipes in the Glover Gardens blog is making it so much easier to repeat culinary successes these days.


  • 3 tbsp excellent quality balsamic vinegar (we get ours at the farmers market)
  • 1 tbsp honey (we also get that at the farmers market)
  • 1 tbsp Dijon mustard, or 2 tbsp if you want an extra-spicy version
  • Freshly ground pepper, to taste

Cooking Instructions

Combine all ingredients in a small bowl and stir to mix well. Taste and decide if you want to max out the Dijon.

We serve the 3-1-1 dressing with a very minimalist salad, just mixed greens, halved grape tomatoes and toasted nuts, with more freshly ground pepper. You’ll have some dressing left over unless you’re making salad for a crowd, but it will keep well in the refrigerator.

This versatile dressing is also fantastic drizzled over a chicken breast, used as a marinade for grilled shrimp, tossed with heirloom tomatoes and cucumbers, or…there are a myriad of culinary uses for it. Let me know what you come up with!


Copyright 2017, Glover Gardens

3 thoughts on “3-1-1 Balsamic-Honey-Dijon Dressing, or 3-1-2 for the Kicked Up Version”

  • I managed at a Landry’s once upon a time. I miss the dressing. I’m sure this is good, but you’re a little off in the ingredients. The dressing was mayonnaise based and thus very light in color. I also remember it was made with a stone ground mustard, not Dijon, and had garlic/onion powder. Just wish I could remember the proportions. Not a criticism of your recipe, just a nudge in a closet direction.

    • Hi Robyn – thanks for the comment! I don’t feel criticized, I feel intrigued. I think we may be talking about two different dressings…there’s definitely a brownish balsamic one, but now that you mention it, I think I’ve also had a golden honey mustard one. Is that possible? It makes me want to go to Landry’s tonight for dinner!

Tell me your thoughts...

This site uses Akismet to reduce spam. Learn how your comment data is processed.