Prep 5 mins
Cook 0 mins
This vinegrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies and crusty bread! From Eating Well.
- 1 clove garlic, minced
- 14.79 ml white wine vinegar
- 7.39 ml Dijon mustard (coarse or smooth)
- 2.46 ml honey
- 0.59 ml salt, to taste
- fresh ground pepper
- 78.07 ml extra virgin olive oil or 78.07 ml canola oil
- Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
- Slowly whisk in oil.
I made this exactly per the instructions, but we didn't like it. I had high hopes for it but we found it to be very bland. It made my salad oily with hardly any flavor at all...I had to add some balsamic vinaigrette to my salad to even be able to finish it. I'm not rating it because I only let it chill for about 30 minutes; maybe that was the issue, or the fact that I used the calculator to change the amount to 1 cup instead of 1/2. If it changes after refrigeration, I will update. Thanks!
Great flavor! I used it to top a strawberry-grapefruit salad as an appetizer and it was delicious! Thanks for a great recipe!
My style of dressing. It uses ingredients that I always have on hand, it is quick to put together and makes the perfect amount for a small family. This will become a standard in my house. Thanks for posting.