Why you should make vinaigrette
This vinaigrette provides a bright acidity that cuts through rich ingredients and brings out the natural sweetness in vegetables. The combination of mustard and honey helps the oil and vinegar emulsify into a smooth consistency. You can easily adjust the balance of sour and sweet to suit your personal preference. It keeps well in the fridge for several days which makes meal preparation much easier during the week.
Follow these simple steps for vinaigrette
Prepare garlic: Peel the garlic clove and crush it using a garlic press or mince it very finely with a sharp knife.
Mix base: Place the red wine vinegar, honey, and Dijon mustard into a small bowl or a glass jar.
Combine oil: Slowly pour the olive oil into the mixture while whisking constantly to ensure the ingredients blend together smoothly.
Final seasoning: Add the salt and black pepper then give the vinaigrette a final stir or shake before drizzling it over your salad.
Useful tips for vinaigrette
Always use a high quality extra virgin olive oil for the best possible flavour in your vinaigrette. If you prefer a sharper taste, you can add a little extra vinegar or a squeeze of lemon juice. Using a glass jar with a tight lid is the easiest way to mix and store the dressing. Simply put all the ingredients inside and shake vigorously until they are combined.
Make sure the honey is liquid so it blends easily with the cold oil and vinegar. You can swap red wine vinegar for cider vinegar or balsamic if you want a different profile. This vinaigrette will naturally separate if left to stand, so always give it a quick shake before serving.
You can also try these recipes:
salmon in foil,
pan-fried turkey breast or
pan-fried potato rosti.
