Honey Mustard
Vinaigrette
(from Moosewood Cooks at Home)
1/3 C
cider vinegar |
1 C
vegetable oil (I use canola) |
1/3 C
Dijon mustard (or other kind) |
salt
to taste |
1/3 C
honey |
|
Whisk
together vinegar and mustard, and continue to whisk while drizzling in first the
honey and then the oil. Add salt to
taste. Stored covered and
refrigerated, this dressing will keep for at least two weeks. The book says it’s also great on fish as
well as salad or steamed vegetables.