Prep 10 mins
Cook 0 mins
Great to top a salad made with fresh baby greens, apples, candied toasted walnuts and a soft mild cheese. This recipe is a combo of a bunch of recipes - this one works the best for the above ingredients for my taste. I use unfiltered apple cider vinegar and fresh honey from the bee keeper from the farmers market but you can use any cider vinegar and honey that you have on hand.
- 3⁄4 cup olive oil (good quality)
- 1⁄4 cup apple cider vinegar
- 2 tablespoons water
- 2 tablespoons honey
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- Combine vinegar, water, honey, salt and pepper in a blender.
- Drizzle olive oil into blender until combined.
This is a great recipe. I tried making a partial recipe - didn't need the full amount for just my wife and I - so we tweaked just a little. Still, spot on. We really enjoyed a salad at a local restaurant and afterward wanted to recreate it at home. Did a little research and found that it was indeed apple cider honey vinaigrette dressing on the restaurant's salad. We tried this recipe and it really scratched the itch.
The restaurant's salad also included spring lettuce, romaine, cranberries, smoked pepper bacon, sunflower seeds, figs and boursin cheese. I'm not a huge salad guy, but even after splitting a large with my wife, we were both fighting to get the last portion.
This is a great recipe to try some time. Tangy, sweet, but not overpowering. Sneaks up on you. Not a usual salad flavor, but one you'll appreciate adding to your "palette."
Not bad, but nothing magical. However I didn't use as much salt as it called for... because I thought that was a lot of salt for one cup of salad dressing. Since I was using fresh ground sea salt, I thought I could get away with that... Maybe the flavors will have grown a bit tomorrow.