Apple Cider Vinaigrette

Ready in 5 minutes!


3⁄4 cups
apple cider vinegar
2 tablespoons
Dijon mustard
2 cloves
garlic (medium size)
1 teaspoon
sea salt
1 teaspoon
your choice of dried herbs— (tarragon goes very well with Dijon although parsley, sage, oregano also works well)
4 tablespoons
olive oil
2 tablespoons

Additional Notes

Note: Because this is real olive oil it will coagulate into a solid when cold. It must be removed from fridge and allowed to warm to room temperature (or under warm water) before using. To prevent this coagulation, add a teaspoon of a different oil, like sunflower or grapeseed.


With the side of a wide knife, crush garlic cloves and peel them. Leave whole, but crushed a bit. Add garlic, salt, and pepper to vinegar in a salad dressing bottle. Add olive oil and water. Shake well. 

Will keep for weeks in refrigerator.  (Recipe♦127)