5-Ingredient Apple Cider Vinaigrette | Alexandra’s Kitchen

Last week in my farm share newsletter, I shared a recipe for an apple cider vinaigrette recipe, the dressing I’ve been loving these past few weeks for salads, which I’ve been loading with sliced apples, goat cheese, and any nuts I have on hand.

I thought I should share it here, too. It’s simple: a mix of honey, apple cider vinegar, fresh lemon juice, salt, and extra-virgin olive oil. And it’s sharp: roughly equal parts acid and olive oil.

The bite, however, is tempered by honey, the amount of which you can adjust to taste. I find two tablespoons to be about right, and if this sounds like a lot to you, know that it sounded like a lot to me, too. But the vinaigrette, I assure you, does not taste too sweet — it tastes balanced and bright.

As noted, I’ve been loving it, and best of all, my children, who historically are not the best salad eaters — they’re more like rabbits, favoring undressed raw vegetables — have taken to it, too: they gobble up these apple cider vinaigrette-dressed salads.

Friends: I’m finding this dressing to be perfect for all of my fall salad needs. I hope you’ll agree.

PS: All-Purpose Lemon Vinaigrette

Apple Cider Vinaigrette, Step by Step

Gather your ingredients: lemon, honey, extra-virgin olive oil, apple cider vinegar, and salt.

Whisk together the honey, salt, lemon juice, and vinegar first.

Then stream in the olive oil. Store in the fridge for two weeks (or longer).

This is a classic combo: greens, apples, goat cheese, toasted pine nuts (or other) nut.

Find the recipe for this specific fall salad here.

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