Honey Mustard Salad Dressing --- Adapted from an Emeril Recipe

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar (used white wine vinegar)
1/2 cup vegetable or olive oil

1/4 teaspoon salt
Freshly ground black pepper

Directions

In a small bowl or measuring cup, whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream, and whisk until all the oil is added and the mixture is emulsified. Add the salt and whisk together. Adjust seasoning to taste.

Toss the salad with the dressing, to taste, adding about 1 tablespoon at a time. Sprinkle with pepper, and serve immediately. 

 

 

 

~ This was great with a salad of lettuce, radish, avocado, and chopped sugar peas.