I made this dressing tonight and served in on some of Jeanne's fresh baby greens out of the garden; it was awesome. A very light, fresh note to some of the peppery arugula and herbs we mixed together with the baby lettuces. It would also work well as a dip for a crudite or grilled vegetables.
3 Tbsp. minced fresh chives
1 clove garlic, minced
1 tsp. dijon mustard
1 Tbsp. honey
1 Tbsp. mayonnaise
2 tsp. fresh lemon juice
3 Tbsp. white wine vinegar
3 Tbsp. Olive oil
salt and pepper, to taste
I make my dressings in a measuring cup that has a 2 cup capacity. I just put all the ingredients in except the salt and pepper and then use a wand burr mixer to emulsify the dressing. The last step is to correct the seasoning with fresh cracked black pepper and salt. This dressing can be made a day ahead and refrigerated.
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