Made to go with Apple Celery Almond and Cheese Salad, this dressing is a natural for anything sharp and nutty as well. Arugula, sprouts, escarole, all would be complemented by this dressing.

INGREDIENTS:

3 tablespoons cider vinegar
1 tablespoon balsamic vinegar
1 tablespoon apple cider
1 teaspoon honey mustard or Dijon style mustard
¼ teaspoon fresh minced thyme
Salt and pepper to taste
¾ cup Grapeseed or other neutral flavored oil
 

METHOD:

In a non-reactive bowl, combine all the ingredients except the oil. Whisk a few seconds and allow to stand 10 minutes for flavors to marry.

Vigorously whisk in the oil in a thin steady stream until the all the oil is whisked in.

Taste for balance, adjusting if needed.

Keeps in refrigerator 1 week or more.

Yield: Around 1 cup

Source: Chef Andrew E Cohen

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