Honey Mustard Vinaigrette

Three ingredients. No oil. This is honey mustard dressing stripped to its absolute essentials: apple cider vinegar, stone ground mustard, and just a half teaspoon of honey. It’s sharp, tangy, and almost zero-fat, which makes it a solid option for anyone watching their intake without wanting to eat dry salad.

The stone ground mustard is doing the heavy lifting here. Because there’s no oil to add body, the mustard’s thick, grainy texture gives the vinaigrette enough weight to cling to greens instead of pooling at the bottom of the bowl. It also acts as a mild emulsifier, keeping the honey and vinegar blended together.

Apple cider vinegar has a rounder, more mellow acidity than white vinegar, which is why it works so well with just two other ingredients. White vinegar would be too harsh and one-note without oil to smooth it out.

Cream all three ingredients together in a small bowl until fully blended. That’s the whole recipe. Drizzle it over a simple green salad, use it as a dipping sauce for roasted vegetables, or toss it with shredded cabbage for a quick slaw.

Chef Tips

• Adjust the honey up or down to taste. Half a teaspoon gives a subtle sweetness. A full teaspoon makes it noticeably honeyed.
• Use a good stone ground mustard with visible seeds. Smooth yellow mustard won’t give you the same texture or depth.
• Make a double or triple batch and store in a jar in the fridge for up to a week. Shake before using.

Variations

• With olive oil: Add 2 tablespoons of olive oil for a more traditional vinaigrette with richer body.
• Garlic boost: Stir in half a clove of minced garlic for a punchier dressing that works well on heartier greens like kale.