Mustard Vinaigrette
This yogurt-based dressing adds zip and tartness to all sorts of vegetables and salads. Three types of mustard add a real pop of flavor.This recipe is adapted from Executive Chef Matthew Danaher at Farmhouse Kitchen in Delray Beach, Florida. It was originally published in the South Florida Sun Sentinel.
- 4 ounce plain greek yogurt
- 1 ounce dijon mustard
- 1 ounce gulden’s mustard
- 1 ounce pommery whole-grain mustard
- 2 ounce apple cider vinegar
- 4 ounce olive oil
- 4 ounce warm water
- 1 teaspoon chili flakes
- 1 ounce agave
- Using a large bowl, whisk together 4 ounces plain Greek yogurt, 1 ounce Dijon mustard, 1 ounce Gulden’s mustard, 1 ounce Pommery whole-grain mustard, 2 ounces apple cider vinegar, 4 ounces olive oil, 4 ounces warm water, 1 teaspoon chili flakes and 1 ounce agave. Whisk until smooth and incorporated. Makes about 2 cups.