This dressing is a great slightly sweet, kind of zingy, creamy vinaigrette. The mustard and vinegar are tart and the honey balances it out. This was great for the Salmon Cake Salad Nicoise, but is also just a great versatile salad dressing to add to your repertoire.
Makes about 1 1/2 cups
- 3/4 cup olive oil
- 1/3 cup white wine vinegar
- 6 Tbsp honey mustard (I used a kind that wasn’t very sweet)
- 2-3 Tbsp honey, to taste
- 1/2 tsp Kosher salt
In a blender, mix all ingredients until smooth. Store in a air-tight container and store in the refrigerator.