The Kitchen · Kitchen Basics
Apple Cider Vinaigrette
From The Kitchen · a prep-ahead staple
Tangy, lightly sweet, and endlessly useful — lovely on harvest bowls, kale and roasted vegetables.
Scale
Ingredients
- 1 cup extra-virgin olive oil
- ⅓ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Method
- Shake well before serving.
Storage: Refrigerate up to two weeks.
Coach's Note
Two weeks in the fridge and endlessly useful. When healthy is the easy option, you choose it more often — that's the whole trick.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina