Best Honey Mustard Vinaigrette Recipes

HONEY MUSTARD VINAIGRETTE

Steps:

• Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.

GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Preheat grill for direct heat grilling.
• Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
• In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
• In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
• Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.

SESAME-HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk together mayonnaise, honey, vinegar, mustard and sesame oil in a small bowl. Pour atop salad and serve.

HONEY MUSTARD VINAIGRETTE COLESLAW DRESSING

Steps:

• Use heaping tablespoons of the mustard (sometimes I use a combination of yellow and spicy mustard-whatever I have on hand).
• Place all ingredients in a jar adding the salt and pepper to taste. Shake until well combined.
• This will keep for weeks in the refrigerator, just shake well before using.

RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG

Steps:

• Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
• Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
• Combine all ingredients in a small bowl and season with salt to taste.

LEMON AND HONEY MUSTARD VINAIGRETTE

Steps:

• Place the first eight ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Refrigerate until serving.

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 400°F.
• Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
• Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
• Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
• Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
• To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
• Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

THREE-BEAN SALAD WITH HONEY-MUSTARD VINAIGRETTE

Steps:

• Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
• Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.

PAMPERED CHEF CREAMY HONEY MUSTARD VINAIGRETTE

Steps:

• In small bowl, combine mayo, honey, mustard, and salt; whisk until well blended.
• Add vinegar and whisk until well blended.
• Cover; refrigerate until ready to use.
• Store up to two weeks.

CHICORY SALAD WITH HONEY-MUSTARD VINAIGRETTE

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
• Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
• Do Ahead
• Pecans can be toasted 1 day ahead. Store airtight at room temperature.

CRANBERRY-ALMOND GREEN SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• In a large salad bowl, combine lettuce, almonds, and cranberries.
• In a jar with a tight-fitting lid, combine mustard, honey, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste, and shake again before serving.
• Pour dressing on salad and toss salad to coat. Crumble blue cheese on top, if using.

BELGIAN ENDIVE, FUYU PERSIMMON, AND BABY SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
• In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
• On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

BLUE CHEESE-PECAN-AVOCADO SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Dressing: Whisk together garlic, mustard, honey, and pepper.
• Whisk in vinegar and then oil.
• Taste and add more mustard, honey, or other ingredients if necessary to your liking. Set aside.
• In a salad bowl, combine lettuce, pecans, blue cheese, and avocado.
• Add dressing and toss to combine.

PARTY SALAD WITH BALSAMIC HONEY-MUSTARD VINAIGRETTE

Steps:

• In your salad bowl whisk mustard, salt, pepper, vinegar briskly until very well combined. Add the vinegar and whisk for about a minute. Add honey and whisk for about 30 seconds. It should be thick. Whisk in the shallot and garlic.
• Dribble the olive oil into the base very slowly whisking all the while. The olive oil should be completely incorporated as you dribble. This is important so if you see oil in a ring around the vinegar, keep whisking! After all of the oil is mixed in, keep whisking for a few seconds more to ensure the emulsification.
• Just before serving add your salad fixings, romaine, carrots, tomatoes, scallions, herbs, what you like. Toss and add the walnuts and cheese to the top.
• Serve on chilled plates.
• I have made this in a punch bowl to serve about 35 people.
• If you want, you can store the dressing in the refrigerator in a jar for everyday use.

HONEY MUSTARD VINAIGRETTE

Steps:

• Place the vinegar in a medium bowl with the honey mustard, salt, and pepper. Whisk to combine.
• Slowly drizzle in olive oil, whisking constantly until emulsified. Set aside until ready to serve.

HONEY MUSTARD DILL VINAIGRETTE

Steps:

• 1. Combine all ingredients in a mixing bowl and whisk thoroughly. Pour into glass carafe. Serve as needed over mix field greens.
• 2. If you prefer your oil emulsified, place all ingredients in blender and blend for one minute.

SPINACH AND STRAWBERRY SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Salad: Place spinach in a large bowl.
• Add strawberries, sunflower seeds, and onions.
• Pour dressing over salad;toss to combine.
• Serve, garnished with enoki mushrooms, if desired.
• Dressing: In a small bowl,whisk all ingredients together.

HONEY MUSTARD GREEN BEANS VINAIGRETTE

Steps:

• Put the drained steamed or blanched green beans in a mixing bowl.
• In a smaller bowl, add the lemon juice, oil, honey, and mustard; whisk until smooth.
• Pour the mixture over the beans and toss to coat.
• Season with salt and pepper to taste.
• Serve hot, cold, or at room temperature.

EASY PORK TENDERLOIN IN HONEY MUSTARD VINAIGRETTE

Steps:

• Heat oven to 350°F.
• Mix honey mustard, Italian dressing, oil, salt and pepper in small bowl.
• Place pork tenderloin in baking dish.
• Cover tenderloin with sauce.
• Add water to bottom of baking dish. Adding more water may be necessary later if water evaporates during cooking. You don't want extra sauce to burn on the bottom of the baking dish.
• Bake for 30-40 minutes or until oven thermometer reads 145°F You may leave in oven until pork reaches 150-155°F if you prefer it well done.

HONEY MUSTARD VINAIGRETTE - WEIGHT WATCHERS

Steps:

• In a small bowl, whisk the lemon juice, mustard, honey, dill and salt.
• Whisk in the oil in a slow stream, then whisk in the water until smooth.
• Serving size: 1 1/2 tablespoons.