Dill Chive Vinaigrette
Dill Chive Vinaigrette with fresh herbs, Dijon, honey, and two vinegars. A bright, herby dressing that goes on everything, ready in just 5 minutes.
Servings: 6 people
Ingredients
- 3 tablespoon red wine vinegar
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon
- 1 teaspoon honey
- 5 tablespoon olive oil
- 2-3 tablespoon chopped dill
- 2-3 tablespoon chopped chives
- Kosher salt and pepper
Instructions
- In a small bowl or jar, whisk together the red wine vinegar, white wine vinegar, Dijon, and honey until the honey is fully dissolved. Drizzle in the olive oil slowly while whisking until emulsified. Stir in the dill and chives. Season generously with salt and pepper. Taste and adjust as needed. Store in a sealed jar in the fridge for up to one week.
Notes
The salad pictured with the vinaigrette
For the Herby Salad with Hummus (serves 4):
- 5 cups mâche or other tender greens
- 1 avocado, sliced
- 1 cup cherry tomatoes, quartered
- 2 Persian cucumbers, medium dice
- 4 radishes, thinly shaved
- ¾ cup Castelvetrano olives, marinated (see below)
- 1 cup hummus
- ¾ cup panko breadcrumbs
- 2 tablespoons olive oil
- ¾ cup Castelvetrano olives
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Pinch of red pepper flakes
Nutrition (estimated)
Calories: 111kcal | Carbohydrates: 1g | Protein: 0.05g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 781mg | Potassium: 9mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg