Scallion Salad Dressing
It is super-simple to put together.
Ingredients
- 3/4 cup lemon-infused extra-virgin olive oil, see Notes
- 1 1/2 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 4 cloves garlic, smashed and minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 12 tablespoons honey
- 1/2 cup scallions, white and green parts, sliced
Instructions
- Combine the first 7 ingredients (everything but the scallions) in a jar and whisk thoroughly, or place a tight-fitting lid on your jar and shake until thoroughly combined. Taste for any seasonings you’d like to adjust to your preference.
- Add the scallions and stir. Allow the dressing to sit at room temperature for 1 hour before using to allow the flavors to meld together. (If you can’t wait, it would still taste good to make and serve immediately.) If not using within an hour or two, place the lid on the container and refrigerate until ready to use.
- Store leftovers, if any, in the refrigerator for 1 week.
Notes
We absolutely LOVE the Abingdon Olive Oil Company. When we travel through East Tennessee, we try and stop. They have 2 locations: Kingsport, TN, and Abingdon, VA. They carry many products beyond oils. Check them out if you are into excellent-quality vinegars and oils.
If you do not have a lemon-infused extra-virgin olive oil, substitute with the same amount of extra-virgin olive oil and a tiny splash of lemon juice. Taste and adjust.
Nutrition Facts
Scallion Salad Dressing
Amount per Serving
Calories
200
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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