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Epicurious
Cookie Magazine

Marjoram-Honey Vinaigrette

By Rebecca Miller French

3.8

(1)

Note:

If you're short on time, you can substitute baby carrots and ranch dressing for the salad.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

1/3 cup champagne vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, finely chopped
2 garlic cloves, finely chopped
2/3 cup grape-seed oil
Sea salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    1. Combine the first 6 ingredients in a mixing bowl. Let stand for 30 minutes.

    Step 2

    2. Slowly add the grape-seed oil to the mixture in a steady stream while whisking vigorously.

    Step 3

    3. Season with the salt and pepper.

TagsCondimentSalad DressingSaladMarjoramHerbs & SpicesDairy FreeGluten FreeVegetarianQuickEasyMeal PrepNo-CookCookie Magazine
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