Here’s a receipt that would work beautifully with Antonio’s organic Rosemary.

Rosemary Honey Vinaigrette [I see this as an inset within the main article]

Ingredients:

  • 2 tbsp rosemary honey
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp Himalayan salt
  • 1/8 tsp freshly ground black pepper
  • Mixed greens for 2 side salads

Instructions:

  1. In a small bowl, whisk together:
    • 2 tbsp rosemary honey
    • 2 tbsp red wine vinegar
    • 1 tsp Dijon mustard
  2. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly to emulsify.
  3. Season with:
    • 1/4 tsp salt
    • 1/8 tsp freshly ground black pepper
  4. Whisk well to fully combine all ingredients.
  5. Drizzle desired amount over mixed greens and toss to coat before serving.

PS: Leftover dressing can be stored refrigerated for 3-4 days. Let it come back to room temperature and whisk before serving.

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