Vinaigrettes aren’t just for lettuce leaves. Drizzle it over warm boiled potatoes, pasta salads, or use as a marinade for grilled chicken or fish.
3 tbsp white balsamic vinegar
2 tbsp yellow mustard
3/4 cup freshly squeezed orange juice
1 tsp freshly chopped thyme
1/2 cup extra-virgin olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly cracked black pepper
Add all the ingredients to a Mason jar, secure the lid and shake the mixture until combined. Use immediately, or store in the fridge for up to 10 days. The perfect dressing for a warm potato salad.