My friend C has told me of the virtues of making your own vinaigrettes. I always felt like it was too much work and that there is no way I could make one as tasty as Kraft or the multiple other salad dressing companies.
I was wrong. Dead. Flipping. Wrong.
I adapted the recipe below from Spoon Fork Bacon. They called it an Anchovy Vinaigrette. I vetoed the anchovies as the last time I dealt with anchovies I spilled the oil they were packed in a ruined a fave shirt. #sigh.
Honey Mustard Vinagrette:
adapted from Spoon Fork Bacon
1 tablespoon minced shallot (I would cut this down to 1.5-2 teaspoons as 1 tbsp. makes for a rather strong shallot flavour)
1 tablespoon honey
2 teaspoons whole grain mustard
1 1/2 tablespoons white wine vinegar
1 garlic clove, minced
1/3 to 1/2 cup extra virgin olive oil (I used halfway between a 1/3 and 1/2)
Mince the shallot and the garlic, toss them into a jar. Add the rest of the ingredients, put on some Taylor Swift and shake, shake, shake!
Toss your fave salad fixins with it and bam…yumminess!