- 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)
Apple Cider Vinaigrette
Summary:
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.
Yields 1+ cup
Yields 1+ cup
Ingredients
Steps
- 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.)
- 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.