I love honey mustard dressing. A slightly lighter version is to make honey mustard vinaigrette. It's super easy to make and you probably already have all the ingredients. Here's what you need:
1/4 cup oil (I usually use olive oil but other oils work great too)
1 tablespoon honey
1/2 tablespoon dijon mustard
a generous splash of white wine vinegar (other vinegars are great here too)
salt + pepper to tastePlace ingredients in a small mason jar, seal with a lid and shake until well combined. Store any unused dressing in the refrigerator for up to two weeks. Be sure to give it a shake again before using.
Lately I've been adding sauteed veggies (like mushrooms) and a fried egg to salads, just to warm things up a bit. Anyone else finding ways to liven up their salads with homemade dressings or warm elements? xo. Emma
I made this today and it’s delicious! Thank you, I will definitely be making this for the rest of my life.
Delightful & easy recipe, thanks for sharing! I made this tonight for my salad, and I didn’t have honey (figures!) but I used maple syrup to substitute and it still came out great! I will be making this more often!
This dressing was delicious. I even took some of what was left and had it on roasted brussel sprouts for lunch. Yum!
yummy yummy 🙂
a nice addition to my new year health kick I think 😉
Emily x – prettypleaseprettyplease.blogspot.com
Made this today and used it as a dressing on my salad as well as a sauce on my panini. I brushed it on the inside of the bread then layered old cheddar, sautéed spinach and apple slices. MMmmmmm.
Add a sprinkling of whatever herbs you have lying around into that jar and you won’t regret it 😉 I’m new to your blog (just discovered it 10 min. ago) and already I’m in love!
This is one of my favourite salad dressings. I actually do a variation of this – just replace the vinegar with lemon juice. its sooooo good! im loving winter salads with roast butternut squash and red pepper, some corn and walnuts on rocket. Its great way to stay healthy and be filled!
I love adding roasted butternut squash to my salads in the winter, makes them feel like comfort food!
I really like that recipe. Looks yummy. Have a nice day.
This vinaigrette sounds amazing! I think I’m gonna make it today!
Emma, this is genius! I love honey mustard but have never thought to do it as a vinaigrette before – thank you! My favorite lunch right now is not exactly a warm salad, but your top photo made me think of it: Catherine Newman’s eggs with vinegar sauce (http://benandbirdy.blogspot.com/2012/05/fried-eggs-with-sizzling-vinegar.html) over a bed of easy braised kale (I saute it in olive oil til it wilts a little and turns glossy, just like 2 min, then add a couple splashes of chicken or veg stock, cover and turn the heat down a bit. I check on it occasionally until it’s more wilted down and tender, somewhere between 5-10 more min.) Something about a gorgeous fried egg, some greens, and that vinegar tang, right? Perfect in winter…
I make this without the oil, to be honest I never thought to add it! Next time I make it I’ll add it in there. Fried eggs in my salad definitely sounds like something I could get into.
Yuummmyy that looks delicious!! 🙂
Honey mustard vinegrette: yesterday, today and tomorrow!
Just whipped this up for tonight. Waiting on friends to arrive and then we’re digging in!
Looks so yummy!!
I have been combing my bookmarks for an easy bread recipe that I made last year. It had a bottle of beer in it… I just realized it was on Emma’s old blog 🙁
Emma, can you repost it or send it to me?
looks delicious! I love simple recipes. 🙂
That sounds delicious! Honey mustard and vinaigrettes are my favorite! I also like adding mushrooms (uncooked) to my salads.