Honey Dijon Vinaigrette

I make this dressing for myself about once a week.  I use it on tuna and chicken instead of mayo and in all of my prepped lunch salads.  Last week I made it for my son’s football trophy ceremony and everyone loved it… so here it is!

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Mise En Place:

1 tbsp. Dijon Mustard


2oz White Vinegar

1oz Olive Oil


1oz Honey


Salt


Pepper


Dried Oregano


Garlic or Garlic Powder

Directions:

Combine the wet ingredients in a reusable jar. Shake it and taste it.  The salt, pepper oregano and garlic are to your liking.  If you are using fresh garlic I suggest throwing it in the food processor with some of the liquids and some fresh oregano instead of dried.  Viola! There you have it..

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