This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress; add it to shredded red or green cabbage for a sweet-and-sour slaw; toss it with steamed cauliflower or broccoli; or marinate firm tofu in it before baking or grilling.
- Yield: Makes 3/4 cup
Source: Everyday Food, October 2010
- 2 tablespoons Dijon mustard
- 1/4 cup honey
- 1/4 cup red-wine vinegar
- 1/4 cup extra-virgin olive oil
- Ground pepper
In a small bowl, whisk together mustard, honey, vinegar, and oil. Season with pepper. Pour marinade over 6 pork chops or 4 chicken breasts. Refrigerate 1 hour (or up to 3 hours) before grilling, baking, or panfrying.