This bright, tangy vinaigrette combines punchy Dijon mustard with fruity apple cider vinegar and olive oil. It turns smooth and creamy in minutes and is especially good on leafy salads, roasted vegetables, and grain bowls.
THE RECIPE
Cidery Dijon Vinaigrette
Prep10 min
Cook0 min
Total10 min
Makes1 cup
Ingredients
Instructions
- In a small bowl, whisk together the Dijon mustard, apple cider vinegar, kosher salt, and black pepper.
- Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is smooth and emulsified.
- Use immediately or transfer to an airtight jar and refrigerate for up to 1 month. Shake well before serving.
Tips and Storage
- For the easiest method, add everything to a clean jar and shake vigorously until emulsified.
- An almost-empty mustard jar makes a convenient mixing and storage container.
- Let refrigerated vinaigrette sit at room temperature briefly if the olive oil solidifies, then shake well.
- Store in an airtight container in the refrigerator for up to 1 month.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.