Honey Mustard Vinaigrette

Sara and I have been blogging for almost 10 years now. That’s a long time, y’all. I was talking to a friend who had been dating someone for about that long and told them that was, like, dating, a marriage, a kid or two, and a divorce. So you’d think we would have a Honey Mustard Vinaigrette or dressing. I searched the archives, y’all. We don’t.

So. Since yesterday was a day of Reese’s Peanut Butter Cups (in the best of circumstances) and generic jawbreakers (the worst) and everything in between, I figured a few of you might be jonesing for a salad. Plus, this makes a fantastic marinade, is like a match made in heaven for ham, is dying to be drizzled over roasted baby potatoes or Brussels sprouts, and is an all-around fantastic thing to have in your back pocket for Thanksgiving season. 

This recipe is so easy. Just a few ingredients, just a few minutes. The dressing is fairly thin, but if you prefer a creamier dressing, feel free to whisk in a little mayonnaise or plain Greek yogurt. Otherwise, you’ll need equal parts mild coarse grain or Creole mustard, extra-virgin olive oil, honey, and organic apple cider vinegar (like Bragg’s…the organic isn’t is as important as the “mother,” which makes it murky and flavorful.) You’ll also need a couple cloves of garlic, plus salt and pepper to taste.

In the jar of a blender, combine the mustard, vinegar, honey, and garlic

and blend until smooth. While the blender is running, add the oil. Season with salt and pepper to taste. If you prefer a thicker dressing, add a little mayonnaise or plain Greek yogurt until the desired consistency is reached.