Sweet and Spicy Vinaigrette

  • Yield 1 cups


1/3 cup apple cider vinegar
2 tablespoons honey
Grated zest and juice of 1 lemon
1 tablespoon crushed red pepper flakes
Sea salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil
1/2 cup canola or safflower oil


  1. Stir all ingredients except oils together in a medium bowl. Add oils in a slow, steady stream, whisking constantly until incorporated. Refrigerate in an air-tight container for up to 1 week.

Recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster with Carolynn Carreno, 2005. Used by permission of Clarkson Potter Publishers