This dressing is natural for anything sharp and nutty such as arugula, sprouts, or escarole.
INGREDIENTS:
3 tablespoons cider vinegar
1 tablespoon balsamic vinegar
1 tablespoon apple cider
1 teaspoon honey mustard or Dijon-style mustard
1/4 teaspoon fresh minced thyme
Salt and pepper to taste
3/4 cup grapeseed or other neutral-flavored oil
METHOD:
In a non-reactive bowl, combine all the ingredients except the oil. Whisk a few seconds and allow to stand 10 minutes for flavors to marry.
Vigorously whisk in the oil in a thin steady stream until all the oil is whisked in. Taste for balance, adjusting if needed.
Keeps in refrigerator 1 week or more.
YIELD: 1 cup
