Tuesday, May 13, 2008

Honey Mustard Vinaigrette

This is kind of a mellow dressing for salad with bold flavors that you don't want to cover up (like Pear and Gorgonzola Salad: click here for recipe). It adds just a little 'zing' without really distracting from the main event.

This recipe makes about 1/2 cup, enough for one salad's worth.

Honey Mustard Vinaigrette

  • 1/4 cup good-quality extra virgin olive oil
  • 1 tablespoon sesame oil (you could also use walnut oil, or some other flavorful, nutty oil)
  • 3 tablespoons fruity vinegar (I used raspberry white balsamic, but apple cider or something similar would be great)
  • 2 tablespoons honey
  • 1 scant tablespoon brown or Dijon mustard
  • Splash of lemon juice
  • Salt and pepper to taste
Put all the ingredients in a tightly sealed container and shake vigorously, or process in a food processor until smooth. Refrigerate until ready to use.

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