I enjoy oil and vinegar dressing on a salad, but I don't like how quickly the dressing separates back to its individual components making some bites vinegary tart and other bites just oily.
This simple recipe solves that issue by using mustard as an emulsifier to keep everything well blended.
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Step 1: Ingredients
1/2 cup Olive Oil
1/4 cup Balsamic Vinegar
2 tsp Chopped Chives
2 tsp Minced Onions
2 tsp Honey
2 tsp Mustard (if you don't like spicy brown mustard feel free to use Dijon instead)
1 tsp Minced Garlic (approx 1 clove)
Step 2: Mix It All Together
I like to add the vinegar and oil into the cruet before adding the other ingredients. This way everything gets mixed together instead of ending up with a stubborn blob of one ingredient on the bottom that doesn't budge. (that's right honey .. I'm looking at you.)
Step 3: Enjoy
Once you give it a good shake to mix it all together the dressing should stay well blended rather than separating back to the individual components.
Grab a bowl of salad and enjoy.
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