“In addition to using on greens, this salad dressing is delicious drizzled over roasted vegetables, in a sandwich, or tossed with warm chicken, pasta, or rice,” says Denver-based recipe developer Julia Heffelfinger. You can also easily double, triple, or quadruple it to have on hand since it can be stored in the fridge for up to one month, she adds.
apple cider vinegar
whole grain mustard
extra virgin olive oil
In a small jar, combine the apple cider vinegar, both mustards, and a pinch of salt and pepper. Close the lid and shake until smooth. Add the oils, then close the lid and shake until combined. Season with salt and pepper as desired.