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Honey, Mustard and Ginger Vinaigrette

Honey, Mustard and Ginger Vinaigrette

  • Makes
    1 Cup
  • Cook Time
    5 minutes

If the dressing is left to stand, the ingredients eventually will separate. Simply shake once again just before using to recombine. Leftovers can be refrigerated in the jar for up to one week; bring to room temperature before using.

Tip

Don't limit the use of these vinaigrettes to leafy greens. They're also great on roasted or steamed vegetables, grain salads and even grilled, roasted or pan-seared chicken and seafood.

Ingredients
  • ⅔

    cup extra-virgin olive oil

  • ⅓

    cup lemon juice

  • 2

    teaspoons dijon mustard

  • 2

    teaspoons honey

  • 1

    teaspoon finely grated fresh ginger

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon ground black pepper

In a small jar with a tight-fitting lid, combine the oil, lemon juice, mustard, honey, ginger, kosher salt and ground black pepper. Seal the jar, then shake vigorously. Taste and season with salt and pepper.

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