It's salad season and there's nothing like a tasty vinaigrette to dress a bowl of greens.
(Makes about 1 cup)
¼ cup apple cider vinegar
1 tablespoon freshly crushed garlic
1 tablespoon whole-grain mustard
1 tablespoon honey
1 teaspoon salt
1 teaspoon freshly ground pepper
¾ cup extra-virgin olive oil
- Combine all ingredients except olive oil in a 2-cup measuring jug. Whisk thoroughly.
- Slowly add olive oil in a thin stream, whisking steadily. If oil begins to collect on top, stop pouring and whisk until blended.
- Transfer to a glass jar and store in the refrigerator. You can refrigerate the vinaigrette for weeks to use as needed. Separation of the dressing is natural. Blend well each time before you use it.
From Good Food, Great Medicine: A Mediterranean Diet and Lifestyle Guide. Third edition, 2014, by Miles Hassell, MD, and Mea Hassell