We’ve noticed that most restaurants offer a honey-mustard dressing. Do you want to know why? It’s because it’s so easy to make. And, in the restaurant business, easy is good. On the upside, honey-mustard dressing is pretty tasty, too. So you have easy and tasty all in one! What could be better?
As faithful readers know, this week we received a number of salad-type foods in our CSA share, so we are eating salads with many of our meals. Last night, for instance, we had a huge salad made from just escarole. And the dressing. Well, we are writing about honey-mustard dressing, so…. Oh, and we only have one picture, so use your imagination (we were working on a couple of recipes that will show up soon).
- 2 Tbs extra virgin olive oil
- 1 tsp Dijon mustard
- ~1 Tbs honey
- 1 Tbs white wine vinegar
- Freshly ground pepper
We use local honey, and you’ve already read why, so we won’t repeat it. Other than that, use good olive oil, and a mustard you like.
Whisk. In a small bowl, whisk together all the ingredients. We happen to have a small whisk that’s just right for the job, with the added bonus of being able to dip the whisk in the honey first, from which it draws out about a tablespoon. After whisking for a minute or so, you’ll have an nice emulsion.
Serve. You can use this dressing for a pretty big salad, and that’s what we did; it’s easily as good as anything you’ll find in a store or restaurant.
We tend to make up all our salad dressings fresh for each salad. In fact, we can’t remember the last time we had a store-bought dressing in the house. We find it just a waste to buy something we can make better in under 5 minutes. Five stars.