Making dressing for one salad at a time is annoying.
Here’s one that goes with everything, with the body to stand up to crunchy romaine and kale but still nimble enough to work with delicate baby greens.
It’ll keep in the fridge for about three months.
Degree of Difficulty: Easy
Total Time: 5 minutes
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- 2 cups sherry vinegar
- 1½ cups extra-virgin olive oil
- ½ cup roasted pumpkin seed oil
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 minced shallot
- 2 sprigs of thyme
- salt and black pepper to taste
How to make it