Marie Simmons is a friend and very trusted author. Trusted? Take any recipe, from any of her 20+ cookbooks, and you just have to follow the simple, totally clear directions. Your results will be, well not just results, but a culinary accomplishment that will truly please you.
Marie’s latest venture is Taste of Honey. Here’s the first taste test that Suzen tried: a salad dressing that has “the usual suspects” coupled with a good dose of honey. The fun thing here is playing with the amount of honey —Suzen displayed a heavy hand here so there was a distinctly honey tang to her dressing.
And, of course, changing honey varieties can generate enormous flavor shifts. Unlike other foods where you have to struggle to notice the “difference” that “experts” announce, with honey you can be tongue-dead and still be very aware of a flavor difference.
So with this recipe as a template, you can pair different honey flavors with different ingredients. Chicory versus romaine, for example, gives you room for mix and match.
Suzen and I are working our way through this lovely book recipe by recipe. More tasting results to come. No testing is necessary: these are all Simmons perfect.
All-Purpose Honey Mustard Salad Dressing
Yield: 2/3 cup
- 5 tablespoons extra-virgin olive oil
- 2 tablespoon full-bodies red wine vinegar
- 2 tablespoons honey [or more!]
- 2 teaspoons Dijon mustard
- 1 small clove garlic, grated
- ½ teaspoon coarse salt
- Freshly ground black pepper
Combine all of the ingredients in a blender and blend until emulsified. If making by hand, combine all of the ingredients except the olive oil in small deep bow. Add the olive oil a few drops at a time, continuously whisking until emulsified.
Store in a glass jar at room temperature for up to 1 day or refrigerate and keep for up to 1 week.
Source: Taste of Honey by Marie Simmons