Made to go with Apple Celery Almond and Cheese Salad, this dressing is a natural for anything sharp and nutty as well. Arugula, sprouts, escarole, all would be complemented by this dressing.
INGREDIENTS:
3 tablespoons cider vinegar 1 tablespoon balsamic vinegar 1 tablespoon apple cider 1 teaspoon honey mustard or Dijon style mustard ¼ teaspoon fresh minced thyme Salt and pepper to taste ¾ cup Grapeseed or other neutral flavored oilMETHOD:
In a non-reactive bowl, combine all the ingredients except the oil. Whisk a few seconds and allow to stand 10 minutes for flavors to marry.
Vigorously whisk in the oil in a thin steady stream until the all the oil is whisked in.
Taste for balance, adjusting if needed.
Keeps in refrigerator 1 week or more.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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