Vinaigrette

Rating: 3.53 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

Use this recipe when making our Garlic-Marinated Chicken Cutlets with Grilled Potatoes.

Everyday Food, July/August 2006

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Recipe Summary test

Yield:
Makes 1 cup
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Ingredients

Directions

  • In a small bowl or jar, combine white-wine vinegar, Dijon mustard, and honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.

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Reviews (3)

19 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Martha Stewart Member
Rating: Unrated
04/28/2010
This is a great dressing!
Martha Stewart Member
Rating: Unrated
09/05/2008
THERE WAS MORE HONEY THAN MY TASTE BUDS LIKE, BUT MY HUBBY LOVED IT. COURSE HE CAN EAT HONEY BY THE SPOONFUL AND THAT GETS MY BLOOD SUGAR ALL UPSET. BUT I WILL MAKE AGAIN FOR HIM, AND LEAVE THE HONEY OUT FOR MINE.
Martha Stewart Member
Rating: Unrated
02/27/2008
I made this for a chicken salad that called for a honey mustard dressing. I didn't have any and found this recipe and it was soooo good. I usually don't like any kind of honey mustard dressing, but this has changed my mind. This is a keeper.
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