Honey-Mustard Vinaigrette

A good honey-mustard vinaigrette should taste balanced rather than simply sweet. Wildflower honey works especially well here because its rounded flavor can stand up to mustard and vinegar without disappearing.

Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons raw Wildflower honey
• 3 tablespoons apple cider vinegar
• 1/3 cup extra-virgin olive oil
• 1 small garlic clove, finely grated, optional
• 1/4 teaspoon fine salt
• Black pepper to taste

Method

1. Whisk mustard, honey, vinegar, garlic, salt, and pepper until smooth.
2. Slowly whisk in olive oil until the dressing looks glossy and lightly emulsified.
3. Taste and adjust: a little more vinegar for brightness, honey for softness, or salt for balance.
4. Use immediately or refrigerate in a sealed jar and shake before serving.

Yield: about 3/4 cup.

How to Use It

Serve over mixed greens, roasted carrots, grain bowls, cabbage slaw, or as a quick glaze for roasted vegetables.

Why Wildflower Honey?

Wildflower honey changes subtly with season and floral source, which makes it a useful everyday kitchen honey. Its flavor is usually broad enough to complement mustard without overwhelming it. Explore our raw Wildflower Honey to taste the batch behind this recipe, and see 10 Everyday Ways to Use Raw Wildflower Honey for more ideas.

Storage

Refrigerate up to 1 week. If the olive oil firms in the refrigerator, let the jar sit at room temperature briefly and shake well.

Using the same jar for dinner? Try our Wildflower Honey-Herb Marinade. Curious how other honey varietals compare? Visit our Honey Varietal Guide, or browse more ideas in Recipes & Pairings.