Mary's Go-to Vinaigrette
I've been making homemade salad dressing for years (like 20+ so that ages me), Back when Tiffany and I were first starting out in business in 2007, we had a small, boutique catering company. We serviced intimate dinner parties, corporate events, a lot of in-home dining experiences. Inevitably, a beautiful salad was part of the menu those days. I was always in charge of making our dressing in bulk for each event, so I created a recipe that would work with any salad, in any volume, at any event. Tonight, I"m sharing it with you. It's so easy, and delicious, it will become a weeknight staple at your house, I hope!
1 1/2 tablespoons Dijon mustard (any mustard will work - except yellow)
1 tablespoon local honey (I like WeThreeBeeks if you can find)
1/2 tablespoon chopped fresh shallot
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon apple cider or white wine vinegar
2 teaspoons chopped fresh herbs (like parsley or thyme)
3 tablespoons extra virgin olive oil (preferably Bottega Cafe olive oil)
Salt & Pepper to taste
1) Combine mustard through herbs in a small bowl; stir well with a whisk.
2) Add olive oil in a slow, steady stream to emulsify and add salt and pepper to taste.
Dressing can be made up to 1 week in advance and stored in the fridge in an air-tight container. Ingredients are flexible, so change what you have on hand, but keep the ratios consistent.