Mustardy vinaigrettes are so good and so versatile. You know what I’m saying, you’ve had them plenty of times before. Right?
I think we are all accustomed to putting some Dijon into our salad dressings. It tastes great and it’s a great emulsifier for the dressing. But have you tried using other types of mustard? I’ve used stone ground mustard in this particular vinaigrette. I love the hearty taste and the pop of those coarse little mustard seeds. Garlic, pinot grigio vinegar, pure maple syrup and some chives & parsley round out the flavor profile to make this one tart, tangy and luscious vinaigrette.
This is one of those salad dressings that you can put on most any salad. Or just a plate of greens.
And the thing about salad dressings, is that you can adapt them to suit your tastes. Want is sweeter? Add honey instead of maple syrup. Want it spicy? Add some chopped jalapeno or red pepper flakes. You get the idea!
I happen to collect mustard. If you do, too, try one from your crazy collection. I have a variety of mustards made with booze. I bet those would be good, too!
And as with many vinegar & oil vinaigrettes, this would make a great marinade as well!
- ¾ cup of olive oil
- ¼ cup of pinot grigio vinegar (or any white wine vinegar will do)
- 1 large clove of garlic, minced (if your cloves are small, use 2)
- 1 heaping Tablespoon of stone ground mustard
- 1 Tablespoon of pure maple syrup
- a pinch of dried chives
- a pinch of dried parsley
- salt & pepper to taste
- Place the vinegar, garlic, mustard, maple syrup, chives, parsley in a bowl and whisk to combine.
- Slowly whisk in the olive oil.
- Season with salt and freshly cracked pepper to taste.
Support your local farmers!