Best Mustard Chive Vinaigrette Recipes

Roasted Cabbage with Chive Mustard Vinaigrette image

Number Of Ingredients 11

1/2 head 1/2 medium cabbage, outer leaves removed
1 tablespoon Olive oil
1/4 teaspoon Salt
1/4 tablespoon Pepper, freshly ground
2 tablespoons Dijon mustard
2 tablespoons White Balsamic or white wine vinegar
1 teaspoon Lemon juice, fresh
1/4 teaspoon Freshly ground pepper
1/8 teaspoon Salt
3 tablespoons Minced fresh chives or 1 Tbs shallots
2 tablespoons Olive oil

Steps:

Preheat oven to 450 degrees. Coat a large baking sheet with with cooking spray or line with foil.
Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tbs olive oil and sprinkle with salt and pepper. Place the wedges on baking sheet.
Roast the cabbage for 12 minutes. Carefully flip over and roast until browned on both sides, about 8 minutes more.
Combine mustard, vinegar, lemon juice, pepper and 1/8 tsp salt in small bowl. Stir until well combined.
Drizzle cabbage with dressing while still hot.

Mustard Chive Vinaigrette image

Provided by Dancer

Time 10m

Yield 1/2 cup

Number Of Ingredients 8

1 tablespoon grainy dijon-style mustard
1/4 cup finely chopped fresh chives
2 tablespoons white vinegar
1 tablespoon water
2 teaspoons honey
1/4 teaspoon salt
4 tablespoons olive oil
fresh ground black pepper

Steps:

Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified.
Pour over your favorite salad greens and toss.
Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week.
To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes.