My go-to salad for spring greens fresh from the garden. Pickle Creek Shallot Infused Olive Oil is amazing on salad. I like to use Tarragon White Wine Vinegar in this recipe, but you can pair pretty much any of the Pickle Creek Vinegars with the Shallot Olive Oil in this dish. Sometimes simple is best!
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 1/4 c. Pickle Creek Shallot Infused Olive Oil
- 1/4 c. Pickle Creek Tarragon White Wine Vinegar
- 1/2 Tbsp. honey
- 1 Tbsp. stone-ground mustard
- sea salt & black pepper
- 3 c your favorite field greens
- 1/2 c seasoned whole-grain croutons
Ingredients
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Instructions
- Combine the shallot olive oil, tarragon white wine vinegar, honey, mustard, a pinch of salt, and a couple of turns of freshly ground black pepper in a small bowl. Use a whisk to mix thoroughly. Or, combine ingredients in a pint jar with a tight-fitting lid and shake well to mix. Taste for seasoning and adjust as needed. Store in the fridge in a resealable plastic container, for up to five days, until ready to use.
- Variation Using Fresh Shallots: You can replace the shallot olive oil with fresh shallots. To make this variation, combine tarragon white wine vinegar, honey, mustard, salt, and pepper in a food processor or blender along with 1 Tbsp. of coarsely chopped fresh shallot. Pulse to incorporate the ingredients and finely chop the shallot. Add the olive oil and blend until the dressing is well mixed. Adjust seasonings as needed. Store as above.
- This dressing has a both a simple and an elegant quality to it. It shines best served over a simple salad made with full-flavor spring greens or even peppery greens such as arugula or mesclun mix. Pair with whole-grain croutons, or if you don't have any on hand, you can simply pair with warm, crusty bread. Enjoy!
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