Food

Tip

This will keep in the fridge for a few weeks.

My Favorite Vinaigrette

This recipe comes to us care of Seamus Mullen’s anti-inflammatory cookbook, Hero Food.

Makes 2 1/4 cups

¼ cup good white wine vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1 clove garlic, thinly sliced

Leaves from 1 sprig fresh thyme

Salt

Freshly ground black pepper

2 cups extra-virgin olive oil, preferably Arbequina or Picudo

Combine all the ingredients except the oil in a small mixing bowl and whisk together thoroughly. Drizzle in the olive oil slowly while whisking.

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