HONEY-CIDER VINAIGRETTE

HONEY-CIDER VINAIGRETTE

Ingredients:
3 tablespoons honey
¾ cup extra virgin olive oil

Directions:
Add all the ingredients to a screw-top jar. Screw the lid on tightly and shake well to
combine.
MAPLE SYRUP VINAIGRETTE
MAKES ABOUT 1 CUP
Maple syrup brings a richness to the vinaigrette while mellowing out the sharper
flavors of fresh ginger and vinegar. This plays well with wintry greens like red oak
leaf lettuce, frisée, or watercress mixed with thinly sliced apple or pear. It’s also a
great pairing for hearty fall vegetables like sweet potatoes, carrots, turnips, and those
in the Maple and Spice–Roasted Autumn Squash.
3 tablespoons apple cider vinegar
Pinch of fine sea salt
3 tablespoons maple syrup
1½ teaspoons grated fresh ginger
⅔ cup extra virgin olive oil
Add all the ingredients to a screw-top jar. Screw the lid on tightly and shake well to
combine.
SOY-GINGER VINAIGRETTE
MAKES ABOUT 1 CUP
When I need a change of pace from standard vinaigrettes, the big, bold Asian flavors
of soy, ginger, and sesame call to me. The saltiness of soy sauce combined with the
pungent, bright heat from the ginger acts like a spark plug, adding a kick to anything
you dress with this. It’s a great match for sturdy greens such as bok choy (see
Steamed Black Bass with Bok Choy), escarole, romaine, and spinach, and can be
used as a marinade for chicken, pork, or shrimp. I also like to add a glug to a hot
bowl of sweet brown rice.