Cacao Balsamic Vinaigrette

A little bit tangy and a little bit sweet, this dressing pairs exceptionally well with salads topped with the best berries summer has to offer.
Cacao Balsamic Vinaigrette
Recipe by Ivy Entrekin, Honey Mama’s R&D Manager


  • 2 T. chopped shallot (1 small shallot)
  • 1 ounce Honey Mama's Peruvian Raw bar, chopped
  • 1/2 cup high-quality balsamic vinegar
  • 1 cup extra virgin olive oil
  • Freshly ground black pepper and salt, to taste
  • 2 T. water, as needed to reach desired consistency (optional)


  1. Place shallot, chopped Honey Mama's pieces, vinegar, salt, and pepper in a blender or food processor. With the machine running, pour oil through the feed tube in a slow, steady stream, until it is emulsified and all ingredients are well incorporated. 
  2. If the dressing seems too thick to pour, drizzle in a little water while the blender is still running. 


  • Using a blender will produce a smoother dressing; with a food processor, your dressing is likely to have a bit more texture, and you made need to stop and scrape the sides of the bowl a couple of times to better disperse the ingredients.