EVERYTHING Vinaigrette
Posted by Alayne Gardner-Carimi on
This works especially well on: Arugula salads, roasted asparagus, shaved fennel, warm new potatoes..
Ingredients
Remaining olive oils or nut oils
Remaining wine, fruit, or balsamic vinegars
1 teaspoon Dijon mustard
1 teaspoon honey
Salt & fresh pepper
Directions
Add everything to one of the nearly empty bottles.
Shake well and you have a complex, layered vinaigrette perfect for spring greens. (Aim for a 2:1 to 1:1 ratio of oil to vinegar. Consider topping up with one of your other bottles of oil to bring it to at least a 1:1 ratio.)
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