This proved to be the perfect vinaigrette for our roasted vegetable salad with sliced pears, crumbled goat cheese and organic greens. The fennel tone is subtle, but gives an earthy note that perfectly mellows the lemon, vinegar and whole grain mustard. We served this salad with a smoked brisket and found ourselves dragging the pieces of sliced meat through the vinaigrette for a pretty special bite. For the salad recipe, please take a look at our blog page. (https://pepperandsaltkitchen.com/our-blog/)
Please let us know what you think of this vinaigrette and if you found any other salads that welcomed these flavors!
INGREDIENTS
Makes 8 oz
- 1 T fennel seeds, toasted
- 1 T fresh garlic, minced
- 2 T whole grain mustard
- 1 T shallot, minced
- 1 tsp honey
- 2 T rice wine vinegar
- 2 T fresh lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp Kosher salt
- 1/4 tsp cracked black pepper
- 1/3 C extra virgin olive oil
In a spice grinder, grind toasted fennel seeds to a powder. Add all ingredients up to the olive oil in a blender. With blender running, slowly pour olive oil and blend until well incorporated. You should end up with a smooth, creamy vinaigrette.
COOK’s NOTES:
Adding chopped parsley or tarragon or chives to this vinaigrette after emulsifying would add a nice fresh element. We had chopped parsley in our salad so I didn’t do it this first time. Next time for sure!