This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness and loft. You could also use mayonnaise instead of cream for a similar effect. The honey used initially for this dressing was from Keith Kimes’ hives on the Lewis Road High Ground Organics farm. It is a light bodied grade “C” with a high moisture content, so it mixes into the dressing readily, and is not super sweet, but very aromatic. Perfect for dressings.


¼ cup white wine vinegar
1 tablespoon honey, or to taste
2 teaspoons sweet-hot style mustard
¼ teaspoon fresh thyme, minced
Salt and pepper to taste
½ cup neutral flavored oil such as grapeseed or sunflower
¼ cup cream



Add the thyme to the vinegar, and season with salt and pepper. Add the mustard and whisk in.  Allow flavors to marry for 10 minutes.

Whisk in the honey.

Slowly whisk in the oil in a thin steady stream, whisking vigorously to form an emulsion.

In a separate bowl, whisk the cream just until peaks start to form. Using a spatula, add the cream to the dressing and whisk in, whisking hard to thicken a little more as the cream will thin when it hits the vinaigrette .

Taste by and adjust flavors if need be. Use as needed within a day or two.

Yield: Around 1 cup

Source: Chef Andrew E Cohen


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