My friend Melissa brought over homemade dressing the other night and wow, it was delicious. Not only is Melissa a creative talent (she’s a jewelry designer) she is an excellent cook.
Making dressing in advance means less mess. Prepare it for the week and your not bringing out the oil, vinegar, and spices every day.
The dressing is sweet, tart, and rich – but not overpowering. I used it on salad. The dressing would also work very well over roasted chicken or sautéed veggies – yummers! Give it a shot and get creative. I want to experiment with Melissa’s dressing and maybe add chopped olives and finely diced onion. Here’s the recipe…
Makes 3 cups
2 large cloves of garlic
2 teaspoon of dijon mustard
Salt and pepper
1 cup of 2-3 acids – white vinegar, red vinegar, lemon
Directions: Combine all ingredients and then whisk in 2 cups olive oil