For the last couple of ski seasons my husband and his friends have rented a place in South Lake Tahoe. Sadly, due to the lack of snow this year, he and I had yet to visit and enjoy the winter weather.
With ski season coming to a close and warm spring weather underway, we decided to spend a couple days in Tahoe with friends. It was awesomefuntimes. (You know it was a good weekend when you walk away with a new recipe called "Sweet Cheesy Bacon" - don't be afraid, you can try it yourself once it's on the blog!)
This recipe for dijon vinaigrette was inspired by our trip to Tahoe. My body was desperately craving veggies after a weekend diet that consisted mostly of beer, bacon, and mac and cheese. Trust me, at times a salad can be as comforting as a big plate of spaghetti and meatballs.
I used this vinaigrette on a salad of leafy greens, roasted baby yellow potatoes, roasted cherry tomatoes, kalamata olives, parmesan cheese, and a fried egg to top it off. I'm a firm believer that adding a sunny side up egg to your meal significantly increases its tastiness (not to mention the added protein!). When the yolk breaks and combines with the tangy vinaigrette it really kicks this salad up a notch.
I make simple dressings like this in a mason jar. No need to slowly whisk in the oil - just pour in all the ingredients and shake it on up!
You'll need: 1/3 c. plus 1 tbs extra virgin olive oil 1 tbs fresh lemon juice 1 tsp dijon mustard 1 tbs apple cider vinegar 1 clove of garlic, minced 1 tsp honey Sea salt and freshly ground black pepper
Place all the ingredients in a mason jar, season with salt and pepper, seal tightly with the lid, and shake vigorously. Taste and add more salt and pepper as you prefer. This vinaigrette can be made several days ahead. Just pop that sucker in your fridge and when you're ready to use it, toss it a salad or eat with a spoon - no judgment here.