Honey Mustard Vinaigrette (Print Version)

Tangy honey-mustard dressing with olive oil, Dijon, vinegar and garlic, perfect for salads, roasted veg or marinades.

# What You Need:

01 - 3 tablespoons extra virgin olive oil

02 - 1 tablespoon apple cider vinegar (or white wine vinegar)

03 - 1 tablespoon Dijon mustard

04 - 1 tablespoon honey

05 - 1 small garlic clove, finely minced

06 - Salt, to taste

07 - Freshly ground black pepper, to taste

01 - In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, and minced garlic until smooth and well combined.

02 - Season with salt and freshly ground black pepper to taste.

03 - For best results, refrigerate for 10-15 minutes to allow flavors to meld. Shake or stir well before serving.

01 -

It takes longer to decide what salad to make than to whip this up and the flavor punches far above its effort level.
The sweetness of honey and the sharp bite of Dijon create a balance that works on greens roasted veggies grilled meats and even sandwiches.

02 -

Garlic continues to intensify in the fridge so if you are making this ahead taste it again before serving because it may need a drizzle more honey to rebalance.
Shake or stir vigorously right before using because even a well emulsified vinaigrette will separate as it sits and that is perfectly normal.

03 -

Add the oil last in a very slow stream while whisking if you want an extra stable emulsion that holds together longer in the fridge.
The dressing is at its absolute best on day two when the garlic and mustard have had time to fully marry with the honey and vinegar.