Recipe by Mackenzie Piccaretto
This versatile vinaigrette might be just what you need for zesting up a chicken salad or roasted beets. It also beautifully complements the flavors of a warm farro or kale salad. To give this recipe Finger Lakes flair, try using a local honey such as Bright Raven Farm & Apiary’s and substitute the vinegar for Verjooz, made by Tina and Eric Hazlitt who live in Hector, NY and operate Sawmill Creek Vineyards.
(Yields 1 cup)
INGREDIENTS
¾ cup olive oil
2 garlic cloves, chopped
2 tablespoon mustard
1 teaspoon honey
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
½ teaspoon salt
Pinch of pepper
PREPARATION
Mix all ingredients in a blender until creamy and fully combined. Store in the fridge for up to two weeks.
Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health.
