I make all sorts of versions of this simple recipe, just by switching up the jam/jelly – the use of which is a trick I learned from my sister (an amazing cook who has such a good palette and imagination, that she rarely uses a recipe!) The jam/jelly not only adds a nice sweetness, but also makes the dressing sticky so that it adheres nicely to your greens and ensures the flavour permeates each bite.
Store what you don’t use right away in a mason jar in the fridge. I’ve yet to have a batch go bad on me.
1/2 CUP APPLE CIDER VINEGAR – Substitute white wine vinegar or another favourite, but not balsamic which would be overpowering.
1/2 CUP OIL – I generally use canola, but feel free to substitute olive oil or any other neutral flavoured oil)
1/4 CUP JAM OR JELLY – I’ve tried grape jelly, cranberry, and black currant, but I usually default to marmalade.
2 TBSP DIJON MUSTARD
Add all ingredients to a large mason jar and shake until well blended and emulsified.
Prep Time: 5 min
Cooking Time: n/a