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.