Mustard Seed-Chive Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
We like this vinaigrette drizzled over gourmet salad greens, but it would also pair well with salmon. Olives—and their oil—offer heart-healthy monounsaturated fat.

Yield:

1/3 cup (serving size: about 1 tablespoon)

Recipe from

Nutritional Information

Calories 32
Caloriesfromfat 81 %
Fat 2.8 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.3 g
Protein 0.2 g
Carbohydrate 1.7 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 212 mg
Calcium 4 mg

Ingredients

2 tablespoons sherry vinegar
1 tablespoon water
1 teaspoon country-style Dijon mustard
1 teaspoon honey
1 tablespoon extravirgin olive oil
2 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper

Preparation

1. Combine vinegar, 1 tablespoon water, mustard, and honey in a small bowl; stir with a whisk. Slowly add oil, stirring constantly with a whisk until well blended. Stir in chives, kosher salt, mustard seeds, and freshly ground black pepper.

Note:

Maureen Callahan,

March 2008