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
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
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