Ingredients: Salad: 12 oz Brussels sprouts. 1/2 cup dried cranberries (chopped) 1/3 cup pecans (chopped) Honey Mustard Vinaigrette: 2 tablespoon red wine vinegar. 2 tablespoon Dijon mustard. 1/4 ...

DIRECTIONS 1. In a small mixing bowl, combine the vinegar, lemon juice, mustard, honey, salt and pepper and mix well. 2. Whisk in the oil in a stead stream to emulsify.

Honey-mustard vinaigrette: Replace red wine vinegar with white wine vinegar, and whisk in 1 tablespoon each honey and stone-ground or Dijon mustard before adding the olive oil.

½ cup grapeseed or avocado oil DIRECTIONS 1. In a small mixing bowl, combine the vinegar, lemon juice, mustard, honey, salt and pepper and mix well. 2. Whisk in the oil in a stead stream to emulsify.

1/4 cup white balsamic vinegar 2 tsp. honey 1 tsp. dijon mustard 3 Tbsp. orange juice 1/3 cup canola or olive oil 2 1/2 cups salad greens-any favorite variety 1/4 cup sweet onion-thinly sliced 2 ...

Add the mustard and honey and whisk or shake together. Then add the oil and whisk or shake until the mixture is thickened. Store in a covered container in the refrigerator for up to 2 weeks.

This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty so you can fix it once and then have it on hand for several days.

PREPARATION: In a medium mixing bowl, whisk together sherry vinegar, Dijon mustard, honey, roasted garlic, salt and pepper, cold water and caramelized onions. Nutrition information per 2 ...

• While grill heats, whisk vinegar, ½ tsp salt, mustard, honey, and thyme or rosemary in large bowl. While whisking, drizzle oil into mixture until lightly thickened and emulsified.