This super easy recipe is great for salads, fish dishes, and for eating with sides dishes like potatos or veggies. It was created by Chef Seamus Mullen, as presented at the 2019 Menus of Change Leadership Summit.

I made this vinaigrette to use on a strawberry and spinach salad and it was amazing! Best vinaigrette I have ever had!

Can’t believe how easy this was!

Really good on a spinach salad

With all this heat and humidity going around, it's definitely salad season! I stopped using bottled dressings years ago and never looked back.Once you have a handful of reliable recipes, and you taste the difference between the storebought stuff with all the gums, stabilizers, and preservatives needed to give it shelf life and the homemade stuff with nothing but the flavor of the oil, vinegar, and your seasonings of choice, you might not go back either. ;)

I love honey mustard anything! This vinaigrette is great for salads, but also makes a good marinade for chicken. I like my honey mustard on the sweeter side, but feel free to adjust the ingredient amounts to suit your taste. A couple of fresh garlic cloves, finely minced, can be used in place of the garlic powder, but it won't keep for as long in the fridge.

Whenever I make salad dressing, I always whisk/mix all but the oil, making sure all the salt and sugar are dissolved so I can taste and adjust the seasoning better. Oil tends to coat your buds, and it's harder to detect the level of seasoning.Also, for those who don't cook with kosher salt, kosher salt is not a 1 for 1 sub with table salt, which is a little more salty and bitter. If a recipe uses kosher salt, I would start off with about 80% of the recommended amount if subbing with table salt and then adjust from there.

This vinaigrette dressing is adapted from Alice Waters’ Chez Panisse Restaurant dressing in 1972. Yup. I ate it and copied it. Been using it ever since. I added mustards. Thank you Alice. She uses one version on fresh oysters called mignonette sauce and this version on salads.