athenaSALAD

  • Romaine
  • Red onion
  • Cherry tomatoes-halved
  • Kalamata olives
  • Feta cheese
  • Cucumbers
  • Grilled chicken

RED WINE VINAIGRETTE

  • ­¾ cup sunflower or canola oil
  • ¼ cup red wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • Salt (to taste)

    *Mustard is optional, but Dijon seeds help naturally emulsify the oil and vinegar

INSTRUCTIONS

  1. Combine vinegar, honey and mustard into a large bowl. Whisk until blended.
  2. Continue to whisk and slowly pour in the oil, maintaining consistency and texture.
  3. Add a pinch of salt, then whisk again until fully dissolved. Taste and add more vinegar, honey or salt if desired
  4. If you are feeling frisky, add herbs! (It depends on your combo so far but Chef Dan likes bold fresh flavors like tarragon, basil, rosemary or thyme.)