Mustard Vinaigrette for Chicken Salad
Make this tangy vinaigrette for our Chicken Salad.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, July 2003
- 1 tablespoon grainy mustard
- 2 tablespoons honey
- 2 tablespoons white-wine vinegar
- 1/2 cup extra-virgin olive oil
Place all ingredients in a glass jar; seal tightly. Shake until emulsified. Use immediately, or keep refrigerated in jar up to 1 week. Before using, let come to room temperature, and shake to emulsify.