Apple cider vinegar and honey strike a perfect balance between sweet and sour in this simple vinaigrette.
Use it to garnish salads, steamed vegetables, sautéed tempeh, grilled fish, and roasted chicken, pork, or beef.
This recipe makes a shy quarter cup, enough to coat a big salad. Double or triple the recipe to meet bigger needs or to store some for future use.
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
Freshly ground peppercorn
Whisk all of the ingredients together until smooth. Taste and adjust seasoning if necessary (vinegar, salt, pepper). Serve it immediately or store it in the fridge for future use.