Summer Recipe: Honey Pepper Vinaigrette

This is my favorite summer vinaigrette, an unusual combination of honey, black pepper, mint and sherry vinegar. It's perfect over fresh tomatoes, grilled shrimp or even a simple green salad. Pasta salad, too!

The recipe is based on one from Sonoma chef and cookbook writer Michele Anna Jordan, from her book The Good Cook's Book of Oil and Vinegar (currently out of print but still fairly easy to get.) The original calls for twice as much honey and pepper, which is delicious, but usually I make as shown below.

Warming the honey helps it to blend with the other ingredients. You can do this for a few seconds on low in a microwave or in a pan over a low flame on the stove. You want the honey to be thin and warm to the touch, not hot.

Honey Pepper Vinaigrette

makes about 1-1/2 cups

1/4 cup sherry vinegar
2 tablespoons honey, warmed
1 tablespoon freshly ground black pepper
1 teaspoon salt
1 shallot, minced
1 clove garlic, minced
1 cup of olive oil
1/4 cup finely sliced fresh mint leaves

Combine everything in a jar. Cover with a tight fitting lid and shake vigorously until well combined and creamy. Can be refrigerated for about a week.

Related: Easy Jam Jar Salad Dressings

(Image: Dana Velden)

Per serving, based on 2 servings. (% daily value)
Calories
1037
Fat
108.2 g (166.4%)
Saturated
15 g (74.8%)
Carbs
20.5 g (6.8%)
Fiber
1.2 g (4.8%)
Sugars
17.3 g
Protein
0.6 g (1.3%)
Sodium
861.2 mg (35.9%)

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Categories

Recipe, Salad, Vegetarian

Dana Velden is a freelance food writer. She lives, eats, plays, and gets lost in Oakland, California where she is in the throes of raising her first tomato plant.

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