Honey

Honey-Dijon Dressing with Red Wine Vinegar

August 21, 2015
Author Notes

During a semester abroad in Denmark, the only thing I could afford to eat was beets—I ate BAGS of them, usually quartered and baked until crispy then served over rice. The one redeeming quality was the discovery of this dressing, which I made one night out of desperation to make my root vegetables taste a little less root vegetable-y. It's still one of my favorite recipes. —Leslie Stephens

  • Makes roughly 3/4 cups dressing
Ingredients
  • 3 tablespoons honey (I prefer creamed)
  • 3 tablespoons Dijon mustard
  • 2 to 3 tablespoons red wine vinegar, or to taste
  • 6 tablespoons extra-virgin olive oil
  • 1 pinch coarse salt
In This Recipe
Directions
  1. In a small bowl or cup, use a fork to whisk together the honey and the Dijon mustard, then, while continuing to whisk (to the best of your ability), add the vinegar in a steady stream. Mix, then add the olive oil in the same way, then add the salt. Taste and adjust the flavor to your preference—I often futzing with it depending on what I'm craving that night.

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