INGREDIENTS:
1/4 cup pure honey
2 tablespoon red or white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt, plus more to taste
1/2 cup extra-virgin olive oil
1/4 cup fresh herbs, chopped (such as basil, parsley, cilantro, dill, mint, or chives)
Pepper, to taste
METHOD:
In a jar with a tight-fitting lid, combine the honey, vinegar, mustard, and salt. Screw on the lid, and shake well to combine. Pour in the olive oil and add fresh herbs, replace the lid and shake vigorously until well mixed. Season to taste with pepper and additional salt as needed. Vinaigrette keeps for one to two weeks in the refrigerator.
Makes about 3/4 cup, enough salad for 8 to 10
SOURCE: Recipe courtesy of the National Honey Board
