Honey Mustard Vinaigrette
Three parts oil to one part acid, with raw honey doing double duty as sweetener and emulsifier. It clings to greens beautifully and keeps for a week.
5 minutes About 1/2 cup Easy
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Local Honey
- Salt and pepper, to taste
Method
- 1
Add the vinegar, mustard, and honey to a jar and whisk or shake until smooth.
- 2
Pour in the olive oil and whisk again until it comes together and looks glossy.
- 3
Season with salt and pepper, then taste and adjust the honey or vinegar to balance.
- 4
Toss with greens, or keep in the fridge for up to a week.
Made with
Belmont Beelicious Local Honey
Raw, unfiltered, and never heated, from our family hives in Belmont. The honest honey (and pollen) this recipe is built on.
