This simple Honey Mustard Vinaigrette recipe is a delicious, lighter change of pace from heavy, mayo-based dressings. A new, healthier twist on an old classic. Your salads will be much more enjoyable now!
1/4cupmild-flavored oil (such as extra virgin olive oil)
Pinch of each of Kosher salt and freshly-cracked black pepper
2tsplemon juice (optional)
Whisk all ingredients together in a small bowl until combined. (Or — my favorite method — shake together vigorously in a sealed mason jar until combined.)
Use dijon mustard for a sharp tangy flavor or substitute stone ground mustard for a milder taste. The difference between the two is with dijon mustard the seed is ground up releasing the spice and with the stone ground, most of the mustard seed remains whole.
Serve over lettuce greens as a salad dressing. It is also delicious drizzled over roasted brussels sprouts. Use this honey mustard dressing as a marinade or finishing sauce for protein such as chicken or salmon, tofu, shrimp, or white fish tossed with roasted vegetables.
Serve immediately, or refrigerate in a sealed container for up to 1 week.
If using this as a dip, you can reduce the apple cider vinegar to 3 tablespoons instead of 4 (4 tablespoons = ¼ cup) to make it a little thicker.