Ben Bebenroth’s Salted Herb Viniagrette

“We eat this at home over a salad of spring greens (mizuna, arugula and red stem spinach) with roasted or grilled leeks, Lake Erie Creamery feta cheese and toasted croutons made from leftover multigrain bread.”

Serves 6

  • 3 tablespoons cider vinegar
  • 1 teaspoon chives, cut on angle
  • ½ teaspoon parsley, chiffonade (thin ribbons)
  • ½ teaspoon fresh thyme, leaves only
  • ½ teaspoon sea or kosher salt
  • 2 tablespoons honey
  • ½ teaspoon mustard, Woeber’s Sweet and Spicy preferred
  • ¼–⅓ cup olive oil
  • Black pepper to taste

Combine cider vinegar, herbs, honey and salt in a metal work bowl* and gently warm over a low flame just long enough to dissolve the salt and slightly blanch the herbs. DO NOT bring the vinegar to a simmer.

Add mustard and then slowly whisk in the olive oil until reaching desired consistency (depending on how thick you like your vinaigrette. The more oil you add, the thicker it will get).

*A saucepan can be substituted for the metal bowl but be careful to avoid overheating. You only need to get the vinegar up to about 90° for the salt to dissolve. This is not a hot dressing. Any hotter than 98° will kill the flavor of the herbs.