Everyone needs a go-to seasonal salad dressing and this one is it.
Apple cider, apple cider vinegar, a dollop of honey, a touch of mustard, lots of shallots, and olive oil are good with everything from baby kale with apples, Gruyere, and homemade croutons to shaved Brussels sprouts with apples and walnuts. Oh, and you can even use it to marinate some chicken thighs to for some autumn BBQ fare.
Equipment: large mixing bowl; dry and wet measuring cups; measuring spoons; whisk
Ingredients: 3 tablespoons apple cider vinegar
1 tablespoon apple cider
1 tablespoon honey
1 teaspoon Dijon mustard
1 large shallot, minced
½ cup olive oil
kosher salt and freshly ground pepper to taste
1. In a large bowl, add the vinegar, apple cider, honey, and mustard. Whisk to combine. Then slowly add the oil while whisking to emulsify. Season with salt and pepper. Store in the refrigerator up to one week.
Makes 3/4 cup vinaigrette.
Always use bigger bowl than you think you need
“You want to work smarter not harder. So, grab a bigger bowl than you think you need and you'll never regret it. You won't make a mess, you'll be able to move with the implements without constraint, and your results will be the best they can be. It's all about technique, not torture."
ILOC tip: If you do not have any apple cider on hand, you can use all apple cider vinegar, increasing the vinegar from 3 to 4 tablespoons.