Making your own salad dressing just seems like overkill, doesn’t it? I mean, how could it be easier — or tastier — than the store-bought, premade kind? That’s what I always thought, until I read Shauna Niequist’s Bread and Wine, and I felt like I had to at least give it a shot.
And now I’m hooked. It’s seriously as easy as dumping a few ingredients in a jam jar, carafe or other lidded container, and giving it a good shake. The end result makes you feel more accomplished than writing a 1,500-word essay, or creating a pan of perfectly fudgy chocolate chip brownies. (Plus, it only takes five seconds for that kind of payoff!)
Shauna’s recipe calls for maple syrup, but I like it better with honey. Experiment with the ingredients; make it your own. (Then tweet us your version, so we can fall in love with it too!)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (any kind)
- A sprinkle of salt and pepper (optional)
- ¼ cup balsamic vinegar
- ½ cup olive oil
- Spoon the mustard, honey, salt and pepper in the bottom of the jar. Twist the lid on, and give it a good shake to break down the honey and mustard.
- Add the vinegar and olive oil, twist the lid back on, and give it another good shake, until all ingredients are combined.