Prep 20 mins
Cook 0 mins
Also from Moosewood's book. Easy and simple. Could also be used as a marinade for fish. I plan to use for a simple, crisp green salad, with some apple and cucumber thrown in. You can make this quite a ways in advance.
- 1 1⁄3 cups cider vinegar
- 1 1⁄3 cups Dijon mustard (mild)
- 1 1⁄3 cups honey
- 3 1⁄2-4 cups light oil (ok to use veg oil, or use olive if you prefer)
- sea salt (to taste)
- In a mixing bowl (or your food processor), whisk together the vinegar and mustard. You can adjust the vinegar as desired -- ie, if you prefer less tart dressing, slightly reduce the amount of vinegar and increase the mustard.
- If you're using creamed honey, you'll have to warm it up to liquify it -- then allow it to cool a bit. In a slow drizzle, whisk in the honey to the vinegar/mustard mixture.
- Whisk in the oil, also in a slow drizzle. You can adjust the oil at this point as well, adding about 3 1/2 cups then tasting and adjusting to your preference.
- Add salt to taste and freshly ground pepper.
EXCELLENT! Great flavor! I scaled this down to produce 1 1/2 cups and have stored the remaining portion in the frig. The honey gave it the "just right" taste which my family enjoys. Easy to prepare. Prepared as a participant in the Aus/NZ Swap #40 Event in May 2010.