Our friend Hilary Boynton (@school_of_lunch and https://www.mysolbox.com/) is a chef, author, mother, and school lunch lady in Topanga, CA. She shares our love for the kitchen, healing whole foods, and regenerative agriculture. We asked her to create a salad dressing with our Persimmon Vinegar and she came up with this delicious recipe!
Try it out and let us know what you think email@example.com
1 tsp mustard (whole grain)
1 clove garlic, finely diced
1 generous tsp honey (raw) (or other sweetener like maple syrup)
cracked pepper (to taste)
1 tsp chopped fresh herbs (try thyme, rosemary, and sage)
juice of 1 blood orange (can substitute with any citrus)
3 TBS Persimmon Vinegar
3/4 cup olive oil
pinch salt (prefer Real Salt, Himalayan, or well sourced)
1 tsp flax oil (cold pressed and can be omitted)
Place all ingredients in a mason jar, cap and shake vigorously to incorporate.
Alternatively, place all ingredients in a blender or use an immersion blender in a mason jar.