Homemade Scallion Vinaigrette
This version of my favorite vinaigrette is chock full of the most beautiful purple scallions! I’ve been using it in a few of my recent Instagram posts (if you aren’t already following along, I hope you will!). So many of you have asked about it. What’s in it? Is it bottled? How do you make it? Thanks for your interest…and here is the recipe which could not be easier.
1/2 cup good olive oil
1/2 cup apple cider vinegar
1 cup sliced scallions
2 tbsp grainy mustard (or any mustard of your choosing)
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1 tsp honey
red pepper flakes to taste
- In a mason jar, combine all ingredients and shake very well to combine, or blend for a creamier texture
- Refrigerate or use immediately, will last about 1 week
I really like the texture of a shaken vinaigrette verses a blended one, but it’s just a personal preference. Also I have a thing for mason jars. Any time I can use them, I do! Over time, the scallions begin to mellow and no longer have a raw bite to them, so don’t be turned off by the volume of scallions in this recipe. I like using apple cider vinegar which imparts a slightly sweet acidic tone, pairing well with the honey and nicely balancing the richness of the olive oil.
What’s your favorite way to make a vinaigrette? I’d love to hear from you if you make this at home. Hope you enjoy…