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1-1/2 tablespoon honey
1/2 teaspoon Dijon Mustard
1 small shallot, finely chopped
3 tablespoon Apple Cider Vinegar
6 tablespoon Walnut Oil
Walnut oil and cider vinegar are a natural pair, and they are taken to new heights by the honey. This honey-apple cider vinegar dressing is particularly good over salads of hearty or bitter Spring greens. Try it on a combination of watercress, mâche, arugula, and radicchio with some chunks of caramelized apple and toasted walnuts as a garnish.
Directions:
1. Blend the honey thoroughly with the mustard, shallot and vinegar.
2. Slowly drizzle in the walnut oil while continuously whisking. Salt and pepper to taste and serve.