This is my go-to vinaigrette for most of my salads. I have used it for rough greens such as kale to more delicate baby arugula and I have even used it in my bean and pasta based salads. This is a recipe that you should keep in your back pocket.
A quick tip. When making a kale salad, dress the salad leaves about 15 minutes before you plan on eating it with some of your dressing. This will tenderize the kale by breaking down the fibrous leaves. Right before serving, add the remaining dressing, the rest of your ingredients, toss and serve.
If you wish, you can always sub the honey for maple syrup. Delicious!
Honey Mustard Vinaigrette
Author: Penny
Recipe type: Salad Dressing
Ingredients
- 1 small shallot, minced
- 3 tablespoons white wine vinegar
- 9 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper
Instructions
- Put all of the ingredients in a medium sized Mason jar (or other jar with a tight fitting lid) and shake till well combined.
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