This Vinaigrette is super simple to make. It won't over power your salad and has a nice balanced flavor . It also pairs well with any meat for a dinner salad.
It only takes a couple of minutes to make, but, as I often say, the longer it sits , the better it tastes!! Make it at the least 30 minutes ahead of time for dinner. I usually make it an hour or so ahead and let it sit out on the counter so the flavors can marinate.
3/4 cup of EVOO
1 TBS Garlic, minced
1 tsp Dijon Mustard
2 tsp Honey
1/4 cup Apple Cider Vinegar
1/2 tsp Dried Basil
1/2 tsp Dried Parsley
1/2 tsp Kosher Salt
1/2 tsp Cracked Black Pepper
Whisk all ingredients together in a small bowl and allow to sit for about 30 minutes. Store leftover Vinaigrette in a small jar with a tight fitting lid in fridge . Keep up to 1 week for best flavor.
Fresh and light salad tossed with Vinaigrette , Grape Tomatoes, Cucumbers ,rough chopped Kalamata Olives , Fresh Shaved Parm and my homemade Croutons.
Crouton recipe to follow...
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