When it comes to dressings, I like to be thoroughly assaulted by flavor. Not quite a Lohan-esque sucker punch to the taste buds, but pretty darn close. In order for me to deem a dressing appropriate, it needs to be a little bit sweet, a little bit salty, and enhance any and all veggies I pair it with without overpowering their natural deliciousness. It’s not asking too much.
2 TBSP dijon mustard
2 TBSP white vinegar
1-2 TBSP chopped yellow or vidalia onion
1 TBSP honey [plus extra, to taste]
1/2 tsp of garlic, minced
1/2 tsp dried minced onion or onion powder
1/4 tsp salt [plus any extra, to taste]