Instructions Combine honey, both mustards, olive oil, white balsamic vinegar, and shallots in a small, non-reactive bowl. 2 tablespoon honey, 1 tablespoon whole grain mustard, 1 tablespoon Dijon ...

Meanwhile, in a large bowl, whisk vinegar, honey, and mustard until combined. Whisking constantly, slowly stream in oil until emulsified; season with salt and pepper. Add tomatoes, gently stirring to ...

Place the chopped tomatoes in a colander resting over a plate. Sprinkle with the salt. Let sit for 15 minutes. You’ll be left ...

Ingredients:3 Tbsp honey2 Tbsp dijon mustard1/2 cup rice wine vinegar1 1/2 cups canola oilsalt & pepper to taste1 cup crushed grape tomato4 Tbsp lemon juice2 cups honey dew melon, peeled and ...

Add olive oil and shake well. Any leftover vinaigrette can be stored, tightly covered, in the refrigerator, then brought to room temperature and shaken well before using. Makes three-fourths cup.

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