This vinaigrette takes no more than two minutes to make and is so. darn. good. Use it to dress garden salads, roast vegetables, or even as a marinade for grilled chicken.
2 Tbsp apple cider vinegar
2 Tbsp red wine vinegar
1/2 cup extra virgin olive oil
1 Tbsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Combine the apple cider vinegar, red wine vinegar, dijon mustard, salt, and pepper in a bowl and stir to combine. Add extra virgin olive oil and whisk thoroughly, until the ingredients start to emulsify (i.e., thicken and form the same color and consistency).
Combine thoroughly. Keep in the refrigerator for up to 2 weeks.
Here’s insight into one of our favorite techniques.
Simply stated, there seems to be no evidence that a diet low in sodium improves health. Said another way, salt is not bad for you.