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–+ servings

Hearthside Thyme & Honey Oxymel Vinaigrette for Salads & Bowls

This is an all‑purpose dressing for leafy salads,grain bowls, roasted vegetables, and even as a drizzle over grilled chicken or fish. The recipe calls for an herbal oxymel (a rosemary‑thyme or sage‑ginger oxymel works beautifully; see the Nine Fine Oxymel Recipes for a simple base).
Print Recipe
Course Main Course
Cuisine American
Servings 4

Equipment

Ingredients
  

Instructions
 

  • In a small bowl or jar, whisk together the oxymel, Dijonmustard, and garlic until smooth.
  • Slowly drizzle in the olive oil while whisking, untilthe dressing emulsifies and thickens slightly.
  • Season with salt and pepper, taste, and adjust: add abit more oxymel for brightness, or more oil if it’s too sharp.
  • Toss with greens, spoon over a warm grain bowl, or drizzleover roasted vegetables.

Notes

For a creamy version, whisk in 1 tablespoon plain yogurt or tahini.
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