I am no chef, but I'm sorry to report that this recipe made for a pretty awful dressing. The main problem is that the oil overwhelms everything else. The end result is something that does not resemble honey mustard vinaigrette at all, and the color is more of a gray yellow than the picture of dressing accompanying this recipe. I winged my own recipe and came up with something more resembling a vinaigrette. I omitted the garlic and salt. I used equal parts honey to equal parts white wine vinegar. Then I added teaspoon-sized dollops of both dijon and yellow mustard along with the juice of half a lemon. Finally, I added just enough olive oil (probably 1/8 of a cup) to blend everything together. It ended up a little tangy, so I added slightly more and more honey until it was sweet and citrusy.
Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
3 Reviews for Honey-Mustard Vinaigrette
This is such a tasty and easy recipe. I used red wine vinegar since I didn't have the white an
d I doubled the honey!!!
Had unexpected guests and needed a dressing for a salad. I had bookmarked the recipe earlier and had all ingredients on hand. Everyone loved the salad and asked where they could get the dressing from. Many thanks!