Celiac.com 01/22/2015 - A good salad dressing is worth its weight in gold. This easy-to-make gluten-free honey mustard vinaigrette is sure to dazzle your guests and please most salad lovers.
- 1 cup extra-virgin olive oil, more to taste
- 2 tablespoons gluten-free cider vinegar
- 2 heaping teaspoons gluten-free brown or Dijon mustard
- 1 teaspoon honey
- 1 shallot, minced
- ¼ teaspoon salt
- ½ teaspoon coarsely ground black pepper
In a glass jar or other shakeable container, combine shallot, vinegar and mustard. Close tightly and shake until well mixed. Add salt and pepper, and shake again.
Add olive oil â…“ cup at a time, and shake well after each addition, until smooth and emulsified.
Feel free to adjust ingredients to taste.
Use immediately or store in the refrigerator for up to 3 weeks.
Cold olive oil will form congeal, so remove from refrigerator 30 minutes, and allow to warm to room temperature.
Once liquified, give it a good shake before serving to re-emulsify. Enjoy!