Basic Vinaigrette
august 5, 2015

A great recipe for quick salad dressing with herbs, a squeeze of lemon and a squeeze of honey, which is more than I usually give my dressing. Delicious over a salad of butter lettuce, chopped carrots, sweet peppers and tomatoes.

I served this for dinner alongside Salmon with Yogurt Mustard Sauce, Corn Bacon Hash and some rice for my kids, who don't usually eat  corn.

 

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Basic Vinaigrette (adapted from Dinner A Love Story p. 163):

This recipe takes about 5 minutes to make and will keep in the fridge for a week, without the herbs.
It is enough to dress 2-3 salads for 4.

1 Tablespoon Dijon mustard
4 Tablespoons red or white wine vinegar
Squeeze of honey
Squeeze of lemon
Salt
Pepper
1/2 cup olive oil
Chopped fresh herbs (chives, parsley, dill, whatever)

Whisk all the ingredients together except the herbs. Toss a few tablespoons of the dressing and the herbs on some lettuce and whatever else you feel like adding. Serve right away.