Our friend Hilary Boynton @school_of_lunch is a chef, author, mother, and school lunch lady in Topanga, CA. She shares our love for the kitchen, 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.
Ingredients:
- 3 tbsp Persimmon Vinegar
- 3/4 cup olive oil
- 1 tsp whole grain mustard
- 1 clove garlic, finely diced
- 1 tsp honey or other sweetener like maple syrup
- 1 tsp chopped fresh herbs such as thyme, rosemary, and sage
- 1 tsp cold-pressed flax oil (can be omitted)
- juice of 1 blood orange (can substitute with any citrus)
- cracked pepper to taste
- pinch of salt
Directions:
1. Place all ingredients in a mason jar, cap and shake vigorously to mix.
2. Alternatively, place all ingredients in a blender or use an immersion blender in a mason jar to blend.
Ready to make your own? Order a bottle of Persimmon Vinegar today.
