This was a super simple recipe that I whipped together one night for dinner. I decided to put it all in my magic bullet and puree it to really incorporate the flavors. I was also out of shallots so I added some red onion. I thought it was great! I was a tiny bit sweet and a little tangy...delicious on salad!!
¼ cup extra virgin olive oil
⅛ cup apple cider vinegar
½ teaspoon Dijon mustard
1½ teaspoons honey
1 large shallot, finely chopped (I used about 1/8 of a red onion)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
pinch crushed red pepper flakes
⅛ cup apple cider vinegar
½ teaspoon Dijon mustard
1½ teaspoons honey
1 large shallot, finely chopped (I used about 1/8 of a red onion)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
pinch crushed red pepper flakes
Finely chop shallot and combine along with remaining
ingredients in a mason jar or other glass jar with a tight fitting lid. Shake vigorously until well mixed. Serve and
Enjoy!
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