Bittersweet Cider Vinaigrette

The vinaigrette we make when we want to actually taste the vinegar.

The classic proportion is simple: three parts oil to one part Pome. Dijon mustard brings everything together while the tannin and acidity of Bittersweet Apple Cider Vinegar give the dressing more structure than acidity alone.

Makes about 1/2 cup

Ingredients

• 6 tablespoons extra virgin olive oil
• 2 tablespoons Pome Bittersweet Apple Cider Vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper
• 1 teaspoon honey, optional

Method

1. Add the Pome, mustard, salt, pepper, and honey, if using, to a small bowl.
2. Whisk until combined.
3. Slowly whisk in the olive oil until the dressing comes together. Taste and adjust with another splash of Pome or a pinch of salt.
4. Use immediately over bitter greens, chicories, roasted vegetables, beans, or a simple green salad.