This is my new favorite salad dressing. (Yes, I’ve somehow turned into that weirdo making their own salad dressing!)

I first made it to serve with a Thanksgiving dish of oven roasted vegetables, yet there was quite a bit extra left over. Not wanting to be wasteful, I quickly found that it was superb on mixed greens as well. And isn’t apple cider vinegar supposed to be great for you?

To give credit where credit is due, my version is a combination of these 2 recipes: Apple Cider Vinaigrette and Raw Apple Cider Vinaigrette

Ingredients:

• 3/4 cup extra virgin olive oil
• 1/2 cup apple cider vinegar
• 1  garlic clove finely chopped
• 1 tablespoon whole grain Dijon mustard
• 2 tablespoons honey
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon black pepper

To prepare, combine all above ingredients in a glass jar with a tightly fitting lid. I like to use a mason jar. Cover with lid and shake well to mix everything together. Keep refrigerated, and when ready to serve, let it sit out so the olive oil can warm up a bit, otherwise it won’t mix as well. Shake jar just before serving.

Yum! This is my third batch, and it’s one salad dressing I do not feel guilty enjoying.