Honey Mustard Vinaigrette

This popular salad dressing is a little sweet, a little mustardy, and a little spicy. I’ve always found homemade salad dressings have a distinct fresh, clean, bright taste, perhaps because they’re made with ingredients you recognize and better quality ingredients.
Most times all you need is a few pantry staple ingredients to make a well balanced simple, fresh dressing. Make a batch and use it over anything from salad, simply cooked veggies, chicken, salmon and everything in-between.

How to Make Honey Mustard Vinaigrette

I prefer making salad dressings or vinaigrette in a blender. Creating emulsions of oil and vinegar in a blender results in a smooth well emulsified dressings which also is stable for later use(they don’t separate). Simply add everything except the shallots to a blender and in seconds you have a beautiful smooth dressing. Alternatively whisking vigorously and constantly also creates the same creamy, well-emulsified dressing.

How to use Honey Mustard Vinaigrette

Dress up simple salads- leafy greens, to roast or steamed veggies. I particularly love this dressing over sturdy kale, steamed broccoli, cabbage salads, roasted winter roots, summer peach or fruity salads. Beyond vegetables this dressing is great over roasted salmon, grilled chicken and even white fish.