Recipe of the Week: Balsamic-Mustard Vinaigrette

Balsamic-Mustard Vinaigrette

            This is our favorite all-around dressing, it is especially good in a kale salad, the vinaigrette softens the strong taste of the greens. I usually make a double batch and keep it stored in a large jar in the refrigerator so I don't have to make a new batch every time we have a salad. Just make sure to shake well before use, since the olive oil tends to separate when it sits for awhile. When mixing with a salad, add less dressing then you think you need, then toss and taste, adding a bit more as needed. It is very easy to put too much on a salad, a little bit goes a long way.

Prep Time: 5 min

1/4 C. Balsamic Vinegar

1/3 C. Apple Cider Vinegar

2 Tbs. Coarse ground mustard

1 Tbs. Honey

1Tbs. Soy Sauce

Salt and Pepper

1/4 C. Extra Virgin Olive Oil

1.      Put all ingredients, except for the olive oil,  in a tight fitting jar or container. Shake thoroughly.

2.      Add olive oil. Shake again.