Honey Mustard Vinaigrette

If I had known how easy and cheap it would be to make my own salad dressing, Will and I would not have thrown out so many half-bottles of dressing gone bad.

Found out via web the approximate ratios. Most of this was mix and taste until it tasted right, so I'm not even sure that this would qualify for the tag 'recipes' =P


Ingredients:
3 parts Olive oil
1 part Balsamic vinegar
1 part Dijon mustard
1 part Honey
Pepper
Dried parsley


Method:
Mix vinegar, mustard and honey with a fork. Taste it and make sure it is to your liking.
Mix in the oil, about a third at a time until it is the right consistency.
Season with pepper and parsley.


Comments:
The parsley will expand and give the dressing nice flakes.

Adding in more of any of the ingredients will not kill the dressing.

The emulsifying agent is the mustard, so if the oil keeps separating, even with a good mixing, use more mustard.

Olive oil is apparently somewhat delicate, so if you use an electric beater to mix the dressing, be careful not to overdo it, as the oil will turn bitter.


Verdict:
Thumbs up! I tossed it into a super healthy salad of red and iceberg lettuce, topped with orange peppers, grated beets, tomato, cucumber, boccoccini, and basil. I hit up 4 differ colours in one dish ^^


Next time:
Probably try out a sundried tomato vinaigrette.