Mushroom Free Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this apple cider vinaigrette is the kind of homemade dressing that makes you wonder why you ever bought a bottle. The combination of honey, fresh thyme, turmeric, and ginger gives it a complexity that goes way beyond a basic oil-and-vinegar situation. Many store-bought dressings sneak in unexpected ingredients, so whisking this up yourself means you know exactly what's going in the bowl. The slow drizzle of extra-virgin olive oil creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom. A touch of fresh garlic is optional but adds a subtle savory backbone if you're into it. It keeps in the fridge for up to a week, so you can make a batch on Sunday and have a vibrant, golden dressing ready to go all week long.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tsp fresh garlic, finely minced (optional)
Instructions
- 1
Combine the apple cider vinegar, honey, thyme leaves, turmeric, ginger, salt, and garlic (if using) in a small bowl. Whisk together until the honey is fully dissolved and the mixture is uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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