Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons Dijon Mustard

  2. 1 1/2 teaspoons Sugar

  3. 1/4 teaspoon Salt

  4. 1/4 teaspoon fresh ground Black Pepper

  5. 1/3 cup Apple Cider Vinegar

  6. 1 Tablespoon chopped Flat Leaf Parsley

  7. 2/3 cup Vegetable Oil

Instructions Jump to Ingredients ↑

  1. Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste. Store covered in the refrigerator for up to 2 days. Bring to room temperature before using. Yield: serves 0 Notes: another recipe used 2 tsp. of honey. I'm going to serve this with diced almonds and dried cranberries in it. Inspiration for this was Dole's harvest salad kit. This yields one cup of dressing. Make a salad out of this using Romaine Lettuce, Endive, Carrots, and Radicchio.


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