Chimayo Southwest Vinaigrette
Method
No-Cook
Yield
1 Cup
Ingredients
Pine & Pepper Spices
1½ tsp.
Mild Red New Mexican Chile Powder
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¾ tsp.
Ground Fennel Seeds
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⅛ tsp.
Mayan Sea Salt
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- ½ cup Extra virgin olive oil
- ¼ cup Apple cider vinegar
- ¼ cup Honey
- 1 tsp. Dijon mustard
Directions
-
1
Add all of the ingredients to a sealable jar.
-
2
Tighten the lid and shake until the dressing is smooth and well combined.
-
3
Store, sealed, in the refrigerator and give it a vigorous shake before each use.
