Honey Mustard Vinaigrette
One of the easiest recipes in my book, and now in yours. All items can be found in your pantry and whipped up in under five minutes. The perfect addition to any salad, or a lovely little drizzle on just about anything (if you love it as much as I do). It’s lightly sweet, with a beautiful bold flavor from using a good olive oil, and just enough citrus to make it tangy.
I usually make this recipe “to taste,” so feel free to make any adjustments as needed!
3-4 tablespoons honey dijon mustard (my favorite brand is Maille) OR 3 tablespoons dijon mustard, 1 tablespoon honey
¼ cup Bellecento extra virgin olive oil
2-3 tablespoons water
1 tablespoon lemon juice (fresh or prepackaged, whatever you have on hand)
1 teaspoon garlic powder OR 1 small clove, minced
2-3 turns of sea salt (about 1 teaspoon)
2-3 turns of black pepper (about 1 teaspoon)
Mix all ingredients well in a mason jar or dressing container using a whisk or fork. Voi la!
If you want to take this to the next level, add all ingredients but olive oil to a food processor and blend. Slowly add the olive oil last to emulsify. Transfer to a storage container.
I have kept this in my refrigerator for up to two weeks, but it’s usually gone way before then.
