Recipe: Salad Dressing

Our friend Hilary Boynton (@school_of_lunch and 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 


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.