Make your own sweet and tangy vinaigrette for the season – the recipe makes one quart so if stored tightly it will last for one week in the refrigerator.
Honey Mustard and Herb Vinaigrette
Makes Approx. 1qt
1/3 cup Champagne Vinegar
2/3 cup Apple Cider Vinegar
1 tbsp Dijon Mustard
1 Shallot, Chopped
1 tbsp Thyme, Fresh, chopped
1 tbsp Parsley, Fresh, chopped
2 Tsp Honey
20 Fl Oz Extra Virgin Olive Oil
Salt and Cracked Black Pepper, to taste
1. Combine all of the ingredients except the oil.
2. Gradually incorporate the oil in a steady stream.
3. Adjust the seasoning to taste with salt and black pepper.
4. Serve immediately over mixed greens or store in refrigerator for up to one week
*Recipe and image courtesy of Honeydrop and Dan Lorig.*