Friday, September 11, 2009

Honey-Herb Vinaigrette

This delightful, mild vinaigrette is easy to whip up if you have the herbed vinegar on hand (see below). It would be great in place of my Basic Salad Dressing or on top of any simple green salad.

Recipe from Gardener's Community Cookbook

  • 1/4 c. Herbed Vinegar (see below)
  • 1/2 c. olive oil
  • 1 T. honey
  • 1 clove garlic, minced or pressed
  • freshly ground pepper

Combine all ingredients in small bowl and whisk. Use right away or store in a covered container for a few days in the refrigerator.

Makes 3/4 cup

Herbed Vinegar
this is very easy and worth a try--it sounds VERY weird, but it's quite good.

  • 1 T. chopped shallot
  • 1 T. chopped fresh chives
  • 1 T. chopped fresh mint leaves
  • 1 T. chopped fresh basil leaves
  • 1 T. dried summer savory
  • 3 small bay leaves
  • 2-inch piece of cinnamon stick
  • 1/4 t. grated nutmeg
  • 1 T. brown sugar
  • 1 t. salt
  • 4 c. distilled white vinegar

  1. Combine all ingredients in a quart Mason jar.
  2. Heat the vinegar to almost boiling (190 degrees) and pour into the jar. Cool to room temperature then seal securely. Let stand at room temperature for 8-10 days, shaking jar once a day.
  3. Strain into a clean bottle/jar and store at room temperature. Make sure your stopper/lid is not metal because it will react with the vinegar.

Keeps 6 months or so

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