Recipe Friday: Honey Mustard Vinaigrette
Posted October 14, 2011on:
Before we get to the recipe, can I share one little victory?
OK, maybe it’s huger than I make it out to be. Once up on a time, I was a runner. Marathons, even. I just did it because “everyone else did” around me. I abused my body nutritionally, and didn’t really follow a good training plan. I was young and dumb. (I like to think I’m a little bit wiser now… some days…)
Fast forward to my work injury, which also revealed a congenital problem, all dealing with my hip. Come to find out that all of the running I’d done was pretty destructive, without my knowing it. (Well… I knew that running while 50 pounds overweight, subsisting on beer and garlic fries, was also not the healthiest behavior in the world. Ah, youth is wasted on the young.)
September 11th of this year was roughly 18 months after the last time I had run (and after 2 hip surgeries, the second one successful). I went out for 30 minutes of 4 minutes walking, 1 minute running. It was hard. But I knew it was the right thing to do. I needed to get back in the game.
I’ve been building myself up since then, three times a week on the walk/run routine. Today–about a month since I resumed running–my half-hour consisted of 2 minutes walking/3 minutes running. In just that short amount of time! I’m hoping to get to a 4:1 ratio before the end of the month, and will keep you all posted.
Anyway! This is a recipe I tossed together yesterday via experimentation. Next weekend, I’m hosting a mini-yoga retreat for some friends at a neighbors’ cabin in the Cascades–another friend is doing the teaching, and I’m doing the mostly healthy cooking. Here’s the salad dressing I’m using, more or less. Modify amounts as you see fit. Make it your dressing for your tastes!
Honey Mustard Vinaigrette
1 tbsp honey
1 tbsp mustard (I used Dijon)
~3 tbsp vinegar (I used red wine vinegar; white balsamic would also work well)
~1/4 c extra virgin olive oil
salt and pepper to taste
In a small container, whisk the first 3 ingredients. Add the oil while constantly whisking (the mustard should allow the mixture to emulsify). Add any salt and pepper to your liking. Tarragon might also be nice, here.
This makes a small amount of dressing, true. It should scale up just fine…
I think this would go great on a simple romaine with fresh tomatoes and cucumber… but if any of you have other suggestions about a salad that you think would work well with this dressing, that would be great for a crowd–let me know!
Have a great weekend, everyone!