Description
This simple chive oil salad dressing is a bright green, paleo and gluten-free vinaigrette that livens up spring greens and vegetables. Try it over micro greens and mizuna with toasted nuts and goats milk feta. Or drizzle a little over grilled asparagus! Yum!
Ingredients
Units
Scale
- 3/4 cup extra-virgin olive oil
- 1/4 cup chopped chives
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons plus 1 teaspoon white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids.
- Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper.
- Use immediately or store in a jar up to 1 week.
Notes
Storage:
Store the dressing in an air-tight jar for up to 1 week. Be sure to bring it up to room temperature before use if it’s solidified.
- Prep Time: 10 minutes
- Category: Salad Dressing
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 4 teaspoons
- Calories: 156
- Sugar: 3 g
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 3 g