Salad Dressing Recipe

Combine mustard, honey and acid

In a medium mixing bowl or a 16 oz jar, whisk together the Dijon mustard, honey, apple cider vinegar and lemon juice until smooth and uniform.

Add aromatics

Add the minced garlic and minced shallot to the bowl/jar and stir to combine so the aromatics begin infusing the acid mixture.

Emulsify with oil

While whisking vigorously (or with the jar lid on, shake vigorously), slowly stream in the 1 cup extra-virgin olive oil until the mixture emulsifies into a creamy vinaigrette. If using a jar, add the oil, close the lid, and shake for 30–45 seconds until thickened.

Season and adjust

Stir in the sea salt and freshly ground black pepper. Taste and, if it tastes too sharp, whisk in up to 2 tablespoons of water (one tablespoon at a time) to loosen and balance the dressing.

If you prefer a brighter hit, add an extra 1/2–1 teaspoon lemon juice and taste again. Adjust salt and pepper to your preference.

Finish and rest

Stir in the optional 1 teaspoon chopped fresh parsley or chives and the optional 1 teaspoon olive oil for a smoother mouthfeel. Let the dressing rest in the refrigerator for at least 30 minutes (or up to 48 hours) to allow flavors to meld.

Bottle for to-go

Before bottling, shake or whisk the dressing to recombine. Pour into a clean 8 oz bottle or jar, leaving a little headspace. Label with date. Refrigerate and use within 10–14 days; shake well before each use as separation is natural.