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Local Honey, Anafonitria, Zakynthos, Ionian Islands, Greece
Walter Bibikow
Buy This at Allposters.com
La
Belle Cuisine
Honey Mustard Dressing
Epicurious Television
Juice 1 large lemon
1 tablespoon honey
1 teaspoon whole-grain mustard
1/3 cup extra virgin olive oil
Coarse salt and freshly ground black pepper
Place the salad greens in a medium bowl. Combine the lemon
juice,
honey, mustard, and olive oil in a jar with a tight-fitting lid.
Shake until
well combined. Alternatively, place the lemon juice, honey, and
mustard
in a bowl.
Whisk to combine. Add olive oil in a slow, steady stream
until dressing
is emulsified. Taste and adjust for seasoning with salt and
pepper.
Makes 3/4 cup.
Honey Mustard Dressing
Bon Appétit Archives
Perfect
for spinach salad.
3 tablespoons cider vinegar
3 tablespoons honey
6 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely minced onion
1 1/2 tablespoons chopped fresh parsley
Salt, pepper
3/4 cup vegetable oil
Heat vinegar and honey in a heavy small saucepan over low
heat, stirring until the honey dissolves. Pour into a bowl and
cool. Whisk
in the mayonnaise, mustard, onion, parsley, salt
and pepper. Gradually whisk
in the oil. (Can be prepared 3
days ahead. Cover and refrigerate. Bring
dressing to room
temperature to serve.)
Honey Mustard Dressing
Gourmet March 1993
2 1/2 tablespoons honey mustard
(available at specialty foods shops and
some supermarkets)
1 teaspoon grated peeled fresh gingerroot
2 tablespoons red-wine vinegar
1 teaspoon soy sauce
1 small garlic clove, minced and mashed
to a paste with 1/4 teaspoon salt
1/2 cup vegetable oil
1 tablespoon minced fresh chives
In a bowl whisk together the mustard, the gingerroot, the
vinegar, the soy sauce, and the garlic paste, add the oil in
a stream,
whisking, and whisk the dressing until it is
emulsified. Stir in the chives
and salt and pepper to taste.
Toss the dressing with salad greens. Makes
about 3/4 cup.
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