Best Recipe: Honey Mustard Vinaigrette

Right: Before shaking (aren't the layers pretty?). Left: After shaking.

Right: Before shaking (aren’t the layers pretty?). Left: After shaking.

Cook’s notes: This is an incredible honey-mustard salad dressing. I may even like it better than balsamic vinaigrette, which is saying a lot. The book Eating on the Wild Side by Jo Robinson recommended matching a salad with a freshly made vinaigrette. I altered the proportions of her dressing recipe so that I could use our Good Seasons salad dressing cruet (which uses about 1/3 cup vinegar, 1/8 cup water, and 1/2 cup oil).

1 clove garlic, minced (to yield 5 g minced garlic)
5 Tablespoons organic apple cider vinegar
1 Tablespoon Dijon mustard
1 Tablespoon raw honey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

Use the garlic prep method (“press, then rest”) recommended by Jo Robinson: Mince the garlic and let it sit for 10 minutes.

Combine the minced garlic clove with the remaining ingredients in a cruet (or jar) with a tightly fitting lid. (If using the cruet, everything except the oil goes up to the “W” line; add oil to the “O” line.)

Going Wild Salad

To make a salad based on Jo Robinson’s recommendations, make a mixed green salad with your choice of the following items:

  • Dark red or green looseleaf lettuce
  • Baby spinach leaves
  • Bell peppers, seeded and diced
  • Red cabbage, shredded
  • Cherry tomatoes
  • Toasted nuts or seeds, instead of croutons
  • Yellow or red onion, diced
  • Handful of sprouts
  • Optional: Roasted root vegetables — carrot slices, diced beets, or sweet potato cubes
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