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.