Recipe information
Yield
makes 1 cup, or enough for about 8 first-course salads
Ingredients
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon honey
3/4 cup olive oil
1 tablespoon fresh lemon juice
Salt and pepper
Preparation
Whisk together the vinegars, mustard, and honey in a small bowl, then gradually whisk in the olive oil. Taste the dressing and finish by adding lemon juice, and salt and pepper, to taste.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
