There is a HUGE bottle of honey at our house. We are trying the theory that eating local honey will have an impact on seasonal allergies. It might be a crock, but there’s really no downside. Delicious honey and supporting local merchants are a winning combination even when all you’re healing is a boring salad.
When friends asked us to bring a green salad and dressing as a dish to pass, I wanted to make the dressing from ingredients we already had. With that big jar of honey staring at me, I started to dig around for a good honey mustard dressing recipe. Alton Brown had a very simple one that got great reviews on the Food Network website.
Brown’s recipe calls for a medium-body honey, suggesting sourwood. This was not available in our local market, so I had to substitute. The variety available from our local supplier is very sweet, so I tweaked the food network recipe a bit to accommodate it. I used:
- 4 Tablespoons honey
- 3 Tablespoons Dijon mustard
- 2 Tablespoons rice wine vinegar
3 ingredients. No special instructions – just mix and serve. My kind of recipe.
It was delicious. I made a double batch, and we have used it on everything over the past two weeks – salads, chicken tenders, pierogies, and more. This recipe is a keeper.
Source: Alton Brown, for Food Network