A sweet-tangy dressing of Dijon mustard and honey balanced with apple cider vinegar and emulsified with olive oil. It turns creamy, glossy, and fluid enough to coat greens without soaking them, with mustard, sweetness, acidity, and fat in balance.
Place the Dijon mustard, honey, apple cider vinegar, salt, and black pepper in a bowl. Whisk for 30 seconds, until the honey is fully incorporated and the mixture looks smooth, even, and glossy.
While whisking continuously, add the virgin olive oil in a thin stream over 1 to 2 minutes. It may look thinner at first, but it should finish as a creamy, homogeneous emulsion that coats the whisk without a separate layer of oil on top.
Transfer the dressing to a glass jar and let it rest for
Turn what you find into an experience you can actually bring to your kitchen.
