Without vinaigrette dressing I don’t know how I would manage our weekly CSA veggie delivery.  Too much lettuce?  Time for a big salad.  A weird root vegetable we’ve never seen before?  Roast it then dredge in dressing.  Too many potatoes?  Warm potato salad in a vinaigrette dressing.  Most vegetables that require cooking taste good roasted or grilled and tossed in vinaigrette.

I finally got smart and started making my dressing in bulk and storing it in the fridge.  It saves me a little bit of time and a little bit of dish washing every day so I think it’s worth it.

For this recipe you’ll need:

• 1 1/4 cups olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons finely diced onion or shallot
• salt and pepper to taste

In a large mason jar whisk all ingredients together.  Taste and add more honey if the dressing is too tart.

I like to make my dressing a little on the sour side.  I sweeten it up just before using for some vegetables like bitter greens and brussel sprouts.  I prefer a tarter dressing for potatoes, beans and sweeter veggies.

Cider vinegar is pretty tart so the ratio of oil to vinegar is high in this recipe  If you use a milder vinegar you may need to increase the amount of vinegar to achieve the right snappy taste.

You can flavor your dressing with herbs, spices, citrus peel, or a squirt of fruit juice.  Go crazy!

Store your dressing in the fridge for a week or more (if it lasts that long). Olive oil will solidify in the fridge but it only takes a few minutes for everything to liquefy at room temperature.

Enjoy!