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| 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 molasses or maple syrup for the honey. All three 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 the summer it’s nice tossed with grains and diced vegetables for a hearty grain salad.
Honey Dijon Vinaigrette
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1/3 cup olive oil
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1 Tbsp. cider vinegar (can double this if you prefer a more tangy flavour)
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2 Tbsp. honey, molasses or maple syrup
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2 tsp. Dijon mustard
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½ tsp. oregano
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Salt & freshly ground pepper
Combine all ingredients in a mason jar and give it a good shake.
