- a clove of garlic
- a spoonful of Dijon mustard
- 2 TBSP of olive oil
- 1 TBSP of cider vinegar
- fresh thyme if you have it
- a pinch of salt, more to taste
- a pinch of pepper , more to taste
- Put everything in a small bowl. Mix with a fork or little whisk until combined.
This apple cider vinaigrette recipe makes enough dressing for one well dressed or two ‘how I like it dressed’ large salads. I like my salad dressed with more than a light coating of vinaigrette but not heavily dressed either. This recipe can be made in a bigger batch as well. If making vinaigrette for the week then use a ratio of one part vinegar to two parts olive oil and increase seasonings to taste.
You don’t have to use fresh herbs or fancy salt to make your vinaigrette. Dried herbs work fine, I just feel like the herbs need to sit a little bit longer to infuse the dressing whereas fresh herbs make the vinaigrette ready to go right away. I highly recommend having some Maldon Sea Salt flakes on hand. It is a great finishing salt for your cooking and a simple thing to have on hand that is not exceedingly expensive.
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