Honey Dijon Vinaigrette for Greens and Grains

Honey Dijon Vinaigrette is delicious on tender greens and hearty grains

I was always an early riser and when I was living at home after university I was usually the first one to the kitchen. One early morning I was startled by a spider in the honey pot.

It was a plastic spider but had the same effect as a real spider at 6:00 in the morning. It was a dad joke and I knew it right off the bat so tucked the spider into the tea tin.

Then the spider appeared in the yogurt so I put it in the peanut butter. For months the spider traveled around the house and then there were more spiders so you couldn’t go a day without finding one, someplace — in a shoe, under a pillow, in the pocket of a suit jacket. Even mom’s bridge ladies were finding them.

In honour of that honey pot memory I’m sharing a recipe for a honey-sweetened salad dressing. The recipe is adapted from the book, A Year of the Best, Seasonal Recipes from the Best of Bridge.

This is my house dressing, my go-to recipe that I always have in the fridge. I often substitute maple syrup for the honey. Both variations are delicious.

In the book this dressing is served with a spinach feta salad but it’s delicious on any kind of green salad. I sometimes substitute walnut oil for the olive oil, and use wine or sherry vinegar in place of the apple cider vinegar.

In the summer it’s nice tossed with grains and diced vegetables for a hearty grain salad.

Honey Dijon Vinaigrette for Greens and Grains

Recipe by Bridget OlandCourse: Salads

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

A quick and easy homemade salad dressing recipe. Delicious sweetened with honey or maple syrup. Lasts in the fridge up to three months. Recipe doubles well.

Ingredients

3 Tbsp. apple cider vinegar
1-2 Tbsp. honey or maple syrup
2 tsp. Dijon mustard
½ tsp. oregano
Salt and freshly ground pepper
1/3 cup olive oil

Directions

Place all ingredients, except olive oil, in a mason jar with a tight fitting lid. Seal tightly and shake until ingredients are combined. (Be sure to blend the Dijon well.).
Add olive oil, seal and shake again until dressing is well combined.
Store in fridge up to three months.