This vinaigrette is so yummy! It is incredible on any salad, but I particularly like it on a fall salad of arugula, honey crisp apples, toasted seeds or nuts, cranberries, and a sprinkle of feta cheese (I'll write that post next:).
This dressing can be adapted to highlight the flavors of your salad, or to reflect your favorite flavors. You can swap the cider and cider vinegar out for citrus juice or a berry puree and a vinegar of your choice. You could also swap the dijon mustard for a honey mustard if you're not a fan of dijon.
It's easy to make... I simply measure all of the ingredients into a recycled jelly jar and shake it up! I often double the recipe so I have a nice homemade dressing to take for lunch too.
It's nice to add a handful of chopped fresh herbs to the dressing or the top of your salad right before serving.
Dijon Apple Cider Vinaigrette
- 2 tablespoon apple cider vinegar
- 2 cloves garlic, pressed
- ⅓ cup olive oil
- 2 teaspoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider
- 1 tablespoon fresh thyme, chopped fresh rosemary or parsley would work well here too...
- 1 pinch Papa Joe's Salt or a pinch each of salt and pepper
- In a medium sized jelly jar or measuring cup, combine all ingredients.
- Cover the jar and shake vigorously to combine all of the ingredients. If you are not using a jar, use a whisk to combine the ingredients.
- Season with additional Papa Joe's Salt or salt and pepper if needed and enjoy with your favorite salad.