Meet your new summer staple. You need to have this in your fridge at all times this summer.
I feel like I’ve been searching my whole life for the perfect summer vinaigrette. And now that I’ve found it I can completely obsess about it. Here we go.
This will be a key ingredient to my summer cooking this year. It’s perfect tossed with mixed greens and grilled chicken or drizzled on top of grilled veggies or mixed with warm roasted yukon gold potatoes. It’s that versatile and more importantly that good. Tangy, sweet, and infused with fresh herbs. Gosh I’m happy. (And obsessive)
Take the 5 minutes to whisk this together on a muggy Sunday night and you’re good to go for the week. I promise you it will make a difference at 6:10 on an idle Thursday.
- - 1 heaping TBS dijon mustard
- - 4 TBS red wine vinegar
- - 1 tsp good honey
- - squeeze of 1 lemon
- - 1/2 tsp kosher salt
- - 1/2 tsp pepper
- - chopped up fresh herbs, whatever you have. I used basil and parsley. Chives or thyme are also good options.
- - 1/2 cup good olive oil
- Whisk the above together and drizzle in the olive oil slowly. Chill in your favorite jar in the fridge. Shake vigorously before using.
Seriously, this rocks.
First frog of the summer – so happy!