Honey Mustard Vinaigrette

Original Recipe HERE

I'm saving this recipe solely for the dressing that comes with it.  While I made the accompanying coconut chicken, it wasn't anything special and won't be repeated.  However, the vinaigrette was good and can be either a typical salad dressing, tossed with vegetables, or used as a dipping sauce for meat.

1 Tablespoon olive oil
1 Tablespoon honey
1 Tablespoon white or balsamic vinegar [I used balsamic] 
2 teaspoons dijon mustard

Thoroughly whisk all ingredients together (preferably several hours before).  Heat in the microwave to serve warm.

Notes: Perhaps a finely chopped shallot added next time.

Kid Participation: None...I don't like mixing children and olive oil.

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