Honey Mustard Dressing
3 Tbsp. cider vinegar
3 Tbsp. honey
6 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. finely minced onion
1 1/2 Tbsp. chopped fresh parsley
Pinch of salt
3/4 cup vegetable oil
Heat vinegar and honey in a heavy small saucepan over low heat, stirring until honey dissolves. Pour into a bowl and cool.
Whisk in the mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. (This dressing can be prepared up to 3 days ahead). Cover and refrigerate.
Bring dressing to room temperature before serving. Delicious over spinach salad garnished with chopped hard-cooked egg.
Pairs Well With
I ate this at the Lambertsville Station (New Jersey) restaurant years ago then found the recipe in a magazine. I think it is the best!