Can we just talk about the fact that it is genuinely, no-joke feels like summer in Seattle right now? I know that technically summer starts in two weeks on the 21st but around here, yeah, well what most of the country thinks of as summer (you know warm temperatures and blue skies) doesn’t usually roll around this part of the woods until early July.
We have only lived here for a couple of years and I for one, have always been in denial that summer could possibly come so late so I am taking this as a sign that things are changing, for the better.
We have been barbecuing, eating meals outside, spending our free time playing on the nearby beautiful beaches and of course, eating a ton of fresh salads.
My usual salad dressing is good olive oil, some type of acid (vinegar, lemon juice, etc.) salt and pepper but every once in a while I feel like something different.
This dressing is robust and tangy and perfect with a dinner salad topped with grilled salmon, shrimp or chicken. It can stand up to big ingredients like avocado and olives and a little goes a long way.
Enjoy the weekend!
- These are the last of the beautiful photos that Pamela Bolig snapped during our photography lessons. Pretty right?
- If you don’t have shallots, substitute one small clove of garlic.
- I have also made this with white wine vinegar instead of apple cider vinegar and it’s really nice and a bit more mellow.
- This dressing will keep about five days in the refrigerator.
2 Points Plus Per Serving -- Individual Serving is 1 Tablespoon -- Recipe Makes 8 Tablespoons or 1/2 Cup
5 minPrep Time
5 minTotal Time
- 1/4 cup extra virgin olive oil
- 1/8 cup apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1 1/2 teaspoons honey
- 1 large shallot, finely chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- pinch crushed red pepper flakes
- Finely chop shallot and combine along with remaining ingredients in a mason jar or other glass jar with a tight fitting lid.
- Shake vigorously until well mixed. Serve and Enjoy!