INGREDIENTS:
1/4 cup pure honey
2 tablespoons red or white wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt, plus more to taste
1/2 cup extra-virgin olive oil
Pepper, to taste
METHOD:
In a jar, combine the honey, vinegar, mustard and salt. Screw on the lid, and shake well to combine. Pour in the olive oil, replace the lid and shake until well mixed. Season to taste with pepper and additional salt as needed. Vinaigrette keeps for one to two weeks in the refrigerator.
YIELD: Makes about 3/4 cup, enough for a salad for 8 to 10
SOURCE: Recipe courtesy the National Honey Board, www.honey.com
