Fire Cider Honey Mustard Dressing

Small white cup of golden dressing beside a plate of greens topped with bacon, shredded cheese and cherry tomatoes, on a woven mat.

Photo: Pexels

Fire cider used: Herbs & Honey | Honey used: Little Otter River Clover Honey

This is the jar we'd keep in the fridge door all week. Herbs & Honey fire cider stands in for the vinegar, and our mild Little Otter River Clover Honey lets the mustard and fire cider lead. Use it on greens, grain bowls, potato salad or roasted vegetables, or as a dip for chicken.

Makes about 1 cup | Prep 5 min

Ingredients

  • 1/4 cup Fire Cider: Herbs & Honey, shaken well
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 1/2 tablespoons Little Otter River Clover Honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2/3 cup extra-virgin olive oil (or half olive oil, half neutral oil for a milder dressing)

Steps

  1. Put the fire cider, both mustards, honey, salt and pepper in a jar and stir until the honey dissolves.
  2. Add the oil, close the lid tightly and shake hard for 20 seconds, until creamy.
  3. Taste on a leaf of lettuce. Add a pinch more salt or a little more honey if you like.

Tips and storage

  • The ratio is about 1 part fire cider to 2 1/2 parts oil. For a sharper dressing, use 1/2 cup oil.
  • Refrigerate in the closed jar up to 1 week. Olive oil firms up in the cold, so let it sit out 15 minutes and shake before using.
  • Refrigerate fire cider after opening.

Back to all recipes