This is my favorite salad dressing, its yummy, easy, and pretty versatile. I got it from "Moosewood Cooks at Home"
1 part mustard, the recipe calls for Dijon, which is good, but we found we prefer spicy brown
1 part honey
1 part apple cider vinegar
3 parts olive oil (or some other oil if you don't like o.o.)
It keeps covered in the fridge for about two weeks. If the olive oil gets a little solid, just leave on the counter or warm it in some hot water.
I especially like this with baby lettuces that are a little bitter. Sometimes I just cook up a little chicken that has been seasoned with garlic and grab some fetta to eat with the greens, hmmm, yummy. I also really thing that this recipe goes well with basil pesto. Yummm pesto.
2 comments:
your pesto is so good. How are you surviving without your basil?
I'm not surviving without my basil. The corner grocery store sales fresh basil for pretty cheap, so I can get my basil fix, but buying enough to make pesto is hard to justify. I'm gonna plant tons of basil next summer.
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