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Apple Cider Vinaigrette

I fiddled and fiddled with these ingredients until I matched the cider vinegar’s appealing zing with an underlying smoothness. It has since become a convenient staple in our refrigerator. Mix this simple dressing in advance for use in a variety of harvest-type salads. Apples, dried cranberries, winter squash, walnuts, and sharp cheeses are all perfect matches for this beautifully balanced vinaigrette.
Servings: 1+ cup
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Ingredients
 

  • 1/4 cup apple cider vinegar (Bragg’s brand is a flavorful option)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • 1 garlic clove, minced (optional)

Instructions

  1. Combine all of the ingredients in a glass jar. Screw the lid on tightly and shake until the ingredients are blended. (Optionally, you may whisk together in a bowl, but the vigorous shaking really helps to emulsify the dressing.)
  2. Store the leftovers in the fridge--where they will keep for a several weeks--and shake well before serving each time.

Notes

  • For more tartness, you may decrease the amount of honey by 1/2 – 1 tablespoon.
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