We get tired with the same Italian salad dressing. Here's a dressing that also be used on vegetables and fish. Try the different "options".
Moutarde et Vinaigrette au Miel (French)
Makes about 1 1/2 cups (355 ml)
1/4 cup (60 ml) vinegar (apple cider, red wine, or balsamic)
1-2 Tbs. (15-30 ml) organic lemon or orange juice
1 Tbs. (15 ml) organic honey
1-2 minced or pressed garlic cloves
1 Tbs. (15 ml) prepared mustard or 1 tsp. (5 ml) powdered mustard (There are so many different types of mustards, so try different ones.)
black pepper to taste
1 cup (240 ml) extra virgin olive oil
optional: one or more to the dressing
- 1/2 tsp. (2,5 ml) sweet paprika
- 1 tsp. (5 ml) grated organic lemon or orange peel
- 1 tsp. (5 ml) dried herbs: tarragon, basil, mint, or oregano or 1 Tbs. (15 ml) of finely chopped leaves
1. Combine all the ingredients excerpt the oil. Mix well.
2. Add the oil while whisking.
3. Pour over a salad, vegetables, etc.
4. Store in the refrigerator for up to two weeks.
5. Bring to room temperature before using.
