Crowned Vegetables

A melange of vegetables encased in delicate phyllo pastry makes for a majestic vegetarian showstopper at any festive table! Leftovers, if any, make delicious companions to a piping chowder or serve under a fried egg for a hearty brunch. Who knew vegetables could taste and look so good! Try pairing this recipe with Pouilly Fuisse Chartron Et Trebuchet Chapelle.
Ingredients Instructions

Ingredients

Serves 8-10
3 cups (750 ml) golden beets cut into 1- to 1½-in (2.5 to 4 cm) chunks
4 tbsp (60 ml) olive oil, divided
1 tsp + 2 tbsp (35 ml) salt, divided, plus more to taste
1 tsp (5 ml) pepper, divided
2 cups (500 ml) carrots cut into 1- to 1½-in (2.5 to 4 cm) chunks
2 cups (500 ml) red beets cut into 1- to 1½-in (2.5 to 4 cm) chunks
2 to 3 potatoes (about 1½ lbs/680 g), peeled and cut into 3-in (7.5 cm) chunks
1 yam (about ½ lb/225 g), peeled and cut into 3-in (7.5 cm) chunks
2 tbsp (30 ml) butter
2 tbsp (30 ml) sour cream
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) Tabasco
½ tsp (2.5 ml) white pepper
1 cup (250 ml) chopped green onions
10 to 12 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed if frozen
½ cup (125 ml) clarified butter or ghee, melted
2 cups (500 ml) button mushrooms
1 cup (250 ml) frozen green peas, thawed
1 cup (250 ml) shredded Tex-Mex cheese or preferred cheese
fresh herbs, for garnish, as desired

Instructions

  1. Preheat oven to 375 F (190 C). Line 3 baking sheets with foil.
  2. In a large bowl, toss golden beets with 2 tbsp (30 ml) olive oil, ½ tsp (2.5 ml) salt and ½ tsp (2.5 ml) pepper. Spread on 1 baking sheet.
  3. In same bowl, toss carrots with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on second baking sheet.
  4. In same bowl, toss red beets with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on third baking sheet.
  5. Roast each baking sheet of vegetables for 30 to 40 minutes, until tender enough for a fork to pierce through but with some resistance. Remove from oven and allow to cool. Can be made a day in advance and refrigerated until ready to use.
  6. In a large saucepan or stockpot, cover potatoes and yams with water up to 2-in (5 cm) higher than vegetables. Add remaining 2 tbsp (30 ml) salt and bring to a boil. Continue cooking for 20 to 25 minutes, until tender enough for fork to pierce into a chunk of potato or yam easily. Drain vegetables into a colander and return to saucepan or stockpot.
  7. Add butter, sour cream, Dijon mustard, Tabasco and white pepper. Using a potato masher, mix until smooth and fluffy. Add green onions and mix well. Season with salt, as desired. Cool completely. Can be made a day in advance and refrigerated until ready to use.
  8. When ready to assemble, preheat oven to 375 F (190 C) and adjust oven rack to centre position. Lightly spray or brush the inside of a Bundt cake pan that’s about 4-in (10 cm) high and 10-in (25 cm) in diameter.
  9. Place phyllo sheets stacked up on a clean work surface. Cut phyllo stack along shorter edge into 4-in (10 cm) wide strips and cover with a slightly damp tea towel to avoid drying. Using 1 phyllo strip at a time, line bottom and sides of Bundt pan, allowing for about a 5-in (12.5 cm) overhang on outer edge of pan. Brush each strip generously with melted clarified butter or ghee after each placement. This should build up to 3 to 4 layers of phyllo pastry.
  10. Spread one-third of mashed potato mixture on phyllo pastry along the inside of Bundt pan. In a large mixing bowl, mix remaining mashed potato mixture with roasted golden beets, roasted carrots, mushrooms, peas and shredded cheese. Spread half of mixture evenly into prepared Bundt pan. Scatter half of roasted red beets evenly on top. Spread remaining potato mixture and layer with remaining red beets. Gently press to compress filling. Fold overhanging phyllo over filling and tuck into inside edge of pan. Do not worry about how the surface looks, as it will become the bottom of the crown. Bake for 45 minutes.
  11. Remove from oven and let rest in pan for at least 5 minutes. Carefully invert Bundt pan onto a large baking sheet and return crown to oven. Bake for another 15 to 20 minutes, until surface turns golden brown. Remove from oven and let rest for 5 minutes. Carefully transfer to serving platter and garnish with herbs as desired.
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Drink Pairings

Pomegranate Saffron Couscous

This crowd-pleaser offers both flavour and texture, with pearls of couscous bursting with warm, earthy abundance from saffron, balanced with the tangy sweetness of pomegranates and caramelized onions. Pine nuts bring an added crunch, and the whole experience is a feast in your mouth! Try pairing this recipe with Santa Margarita Rose.
Ingredients Instructions

Ingredients

Serves 6-8 as a side dish
3 cups (750 ml) chicken or vegetable stock
1 tbsp (15 ml) olive oil
1 tsp (5 ml) saffron threads
2½ cups (625 ml) pearl couscous
¼ cup (60 ml) vegetable oil
4 cups (1 L) thinly sliced shallots, divided
¼ tsp (1 ml) salt, plus more to taste
1 tsp (5 ml) crushed garlic
½ cup (125 ml) pomegranate arils
1 cup (250 ml) chopped fresh mint leaves
½ cup (125 ml) lightly toasted pine nuts
pepper, to taste
1 tbsp (15 ml) white vinegar
chopped fresh parsley and mandarin orange segments, for garnish

Instructions

  1. In a medium saucepan over medium-high heat, bring stock, olive oil and saffron to a boil. Add couscous, stir and reduce heat to low. Cover and simmer for 12 to 15 minutes. Remove from heat and fluff with fork. Set aside.
  2. In a large wok, heat vegetable oil over medium-high. Add 3 cups (750 ml) shallots and fry for 2 to 3 minutes. Add salt and continue frying until well-caramelized and deep brown. Do not burn. Using a slotted spoon, transfer shallots to a plate, leaving excess oil in saucepan.
  3. In same wok over medium-high heat, fry remaining 1 cup (250 ml) shallots until translucent. Add garlic and cook until fragrant, 1 minute. Mix in prepared couscous, pomegranate arils, mint and pine nuts. Season with salt and pepper to taste.
  4. Stir in vinegar and fried shallots. Remove from heat, cover and set aside. Garnish with chopped parsley and mandarin segments, and serve.
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Drink Pairings

Warm Brussels & Kale Slaw

Quick, healthy and tasty, this Brussel and Kale Slaw recipe will soon become the trusted go-to when you are short on time but need to impress the discerning palates you’ve invited for dinner! Have any leftovers? Add them into a wrap for extra crunch and nutritional value. Try pairing this recipe with a vibrant Sauvignon Blanc, such as the Matua Hawkes Bay Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6-8 as a side dish
2 tbsp (30 ml) vegetable oil
1 cup (250 ml) thinly sliced shallots
2 cups (500 ml) thinly sliced Brussels sprouts
2 cups (500 ml) kale leaves roughly chopped into 2-in (5 cm) pieces
1 cup (250 ml) thinly sliced radicchio
2 tbsp (30 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) white vinegar
shaved Parmesan, cranberries (optional) and toasted pine nuts (optional), for garnish

Instructions

  1. In a large skillet or wok over medium, heat vegetable oil. Add shallots and sauté for 3 to 5 minutes, until edges of shallots start turning brown.
  2. Add Brussels sprouts, kale and radicchio. Toss for about 1 minute. Add olive oil and season with salt and pepper.
  3. Add vinegar and quickly toss vegetables together. Remove from heat and transfer to a serving bowl. Garnish with shaved Parmesan along with cranberries and toasted pine nuts, if desired.
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Drink Pairings

Cheesy Cauli-Gratin

Creamy and savoury, this gratin will have even the pickiest eater begging for more! Serve it as a side, or as a main alongside your favourite salad or some warm crusty bread to soak up that rich delicious sauce. This recipe can be made in advance and re-heated before serving. Try pairing this recipe with a full-bodied chardonnay, such as the Freemark Abbey Chardonnay from the Napa Valley.
Ingredients Instructions

Ingredients

Serves 6-8 as a side
1 large head cauliflower, cut into 2-in (5 cm) florets, washed and drained
½ cup (125 ml) butter, divided
⅓ cup (80 ml) all-purpose flour
2½ cups (625 ml) warm milk, divided
½ tsp (2.5 ml) white pepper
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) cayenne pepper
2 cups (500 ml) Gruyère, divided
salt, to taste
⅓ cup (80 ml) bread crumbs
2 tbsp (30 ml) chopped fresh parsley

Instructions

  1. Place cauliflower in a large heatproof, microwave‑safe bowl. Cover with a heatproof plate and cook in microwave on high for 5 minutes. Set aside.
  2. In a medium saucepan, melt ¼ cup (60 ml) butter over medium heat. Using a whisk, add flour and mix to form a smooth roux. Cook for about 2 minutes, whisking constantly.
  3. Carefully add 1 cup (250 ml) milk and stir vigorously to blend well. Add remaining 1½ cups (375 ml) milk and continue whisking until sauce is smooth.
  4. Stir in white pepper, nutmeg, cayenne and 1 cup (250 ml) Gruyère. Stir until smooth and cheese has melted. Remove from heat. Season with salt.
  5. Pour one-third of cheese sauce in a heatproof casserole dish. Spread cauliflower evenly over sauce. Pour remaining sauce over cauliflower. This can be made a day in advance and refrigerated until ready to use. Bring to room temperature before baking.
  6. Preheat oven to 375 F (190 C).
  7. In a small skillet, melt remaining ¼ cup (60 ml) butter over medium heat and add bread crumbs. Toast for 1 minute and remove from heat. Transfer to plate to cool.
  8. Spread remaining 1 cup (250 ml) Gruyère evenly over cauliflower. Top with toasted bread crumbs and bake for 20 to 30 minutes, or until cheese on surface has melted and bread crumbs look golden brown. Allow to rest for 10 minutes before serving. Garnish with chopped parsley.
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Drink Pairings

Shiitake Fried Rice

A quick and easy weekday meal, perfect for when you’re short on time. Any type of mushrooms can be used, but the shiitakes really add a meaty rich flavour. Enjoy as a side dish or on it’s own. Add protein as you see fit. Goes well with a fried egg on top!
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) fish sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
3 tbsp (45 ml) vegetable oil, divided
3 cups (750 ml) shiitake mushrooms, stems removed, thinly sliced
1 cup (250 ml) king oyster mushrooms, thinly sliced
1 pinch salt, plus more to taste
2 cloves garlic, finely chopped
3 green onions, cut in 1-in (2.5 cm) pieces, plus more sliced for garnish
4 cups (1 L) cooked rice
4 eggs

Instructions

  1. In a small bowl, mix soy sauces, oyster sauce, fish sauce and sesame oil. Set aside.
  2. Heat butter and 1 tbsp (15 ml) vegetable oil over medium-high heat in a large frying pan or wok. Add mushrooms and season with salt. Stir-fry until softened and golden brown. Move mushrooms to one side and add 1 tbsp (15 ml) oil with garlic and green onions. Stir-fry 30 seconds.
  3. Add rice and toss with all ingredients. Spread to cover bottom and let sit for 1 minute. Add sauces and toss to thoroughly mix. Fry, tossing or stirring occasionally, for another 2 to 3 minutes. Taste and adjust seasoning if needed. Transfer to 4 bowls.
  4. In a frying pan over medium-high heat, fry eggs sunny side up with the remaining 1 tbsp (15 ml) oil. If you used a frying pan previously, you can use the same pan. Top each bowl of rice with a fried egg and sliced green onions.
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Drink Pairings

Beef Tenderloin with Mushroom Sauce

You can’t get anymore classic than this dish. A perfectly roasted tenderloin with creamy mushrooms flavoured with grainy mustard, sherry, and thyme. Seasoning the roast overnight will let the salt penetrate as well as help to dry out the meat, ensuring you get a nicely flavoured crust. Serve at home for a classic dinner with family or friends.
Ingredients Instructions

Ingredients

Serves 4
1 × 2 lbs (900 g) centre cut beef tenderloin roast, trimmed and tied
2 tbsp (30 ml) kosher salt
2 tsp (10 ml) coarsely ground black pepper
2 tsp (10 ml) extra-virgin olive oil
¼ cup (60 ml) butter, divided
2 cloves garlic, crushed
3 sprigs thyme, plus more for garnish
2 cups (500 ml) button mushrooms, halved
2 shallots, finely chopped
3 tbsp (45 ml) sherry
1 tsp (5 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 bay leaf
1 cup (250 ml) whipping cream
fresh flat-leaf parsley leaves, for garnish

Instructions

  1. Dry tenderloin well with paper towel. Season with 2 tbsp (30 ml) salt and 2 tsp (10 ml) pepper. Let sit in refrigerator uncovered overnight.
  2. When ready to cook, remove from refrigerator and let sit at room temperature for 1 hour.
  3. Preheat oven to 300 F (150 C). Roast tenderloin on a wire rack for 45 minutes to 1 hour, or until meat reaches 120 F (49 C) in the centre. Remove from oven.
  4. Heat a large frying pan over high heat. Add olive oil, 2 tbsp (30 ml) butter, garlic and thyme. Quickly sear tenderloin on all sides, basting with melted butter as it is cooking, until all sides have browned, 5 to 8 minutes. Remove from pan to rest and turn heat to medium.
  5. Add remaining 2 tbsp (30 ml) butter and mushrooms. Sauté for 4 to 5 minutes. Add shallots and cook another 5 minutes.
  6. Deglaze with sherry and red wine vinegar. Add mustard, bay leaf and cream and simmer for 5 minutes, or until cream reaches a sauce-like consistency. Remove thyme stems and bay leaf.
  7. Remove twine from roast and cut into 4 to 6 slices. Pour mushroom sauce on a platter and lay beef on top. Garnish with parsley and thyme leaves.
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Drink Pairings

Spinach, Pumpkin & Bacon-Stuffed Portobellos

Indulge in a culinary dream with these creamy stuffed portobellos. Brimming with richness, be sure to make extra filling to have as a quick weeknight dinner or transform them into a delightful appetizer by using button mushrooms. Their versatility makes them great for entertaining this autumn.
Ingredients Instructions

Ingredients

Serves 4
2 cups (500 ml) fresh pumpkin, peeled and cut into 2-in (5 cm) chunks
4 portobello mushrooms, stems and gills removed and discarded
2 tsp (10 ml) salt, divided, plus more to taste
freshly ground black pepper, to taste
1 tbsp (15 ml) extra-virgin olive oil
4 rashers bacon, roughly chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup (250 ml) frozen spinach, defrosted and drained
1 cup (250 ml) cream cheese, room temperature
½ cup (125 ml) sour cream
1 cup (250 ml) shredded cheddar, divided
1 cup (250 ml) bread crumbs
¼ cup (60 ml) butter, melted

Instructions

  1. Preheat oven to 375 F (190 C). Steam pumpkin for 10 to 15 minutes or until just tender. Set aside to cool.
  2. Place mushrooms on baking sheet, gill-side up. Season with 1 tsp (5 ml) salt and pepper to taste, and brush with olive oil. Bake for 10 minutes, remove from oven and set aside.
  3. In a medium sauté pan, render bacon until crisp. Remove bacon and sauté onion and garlic until soft.
  4. In a medium bowl, mix bacon, onion, garlic, spinach, cream cheese, sour cream, ½ cup (125 ml) cheddar and remaining salt. Once mixed, gently fold in pumpkin and check seasoning.
  5. Top mushrooms equally with pumpkin filling. In a small bowl, mix remaining ½ cup (125 ml) cheddar, bread crumbs and butter. Top filled mushrooms with bread crumb mixture.
  6. Bake mushrooms for 20 to 25 minutes, or until hot all the way through and golden brown. Serve with side salad.
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Drink Pairings

Mushroom & Tofu Soba Soup

This fall, find comfort in a steaming bowl of Mushroom and Tofu Soba Soup to keep warm on those chilly autumn evening. With a symphony of flavours and textures, indulge in the irresistible miso-roasted mushrooms. Beware of their addictive nature, it is recommended to make extra as they tend to disappear fast at home!
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) miso paste
2 tbsp (30 ml) vegetable oil, plus more for deep-frying
2 cups (500 ml) shiitake mushrooms, stems removed and set aside
2 cups (500 ml) oyster mushrooms
8 cups (2 L) water
2 tbsp (30 ml) mushroom bouillon paste or 2 mushroom bouillon cubes
2 tbsp (30 ml) soy sauce
2 thin slices ginger
2 cloves garlic, crushed
6 green onions, divided
1 × 7 oz (200 g) package enoki mushrooms, roots trimmed and discarded
1 × 5 oz (140 g) package shimeji mushrooms, roots trimmed and discarded
1 × 12 oz (340 g) package firm tofu, cut in 1-in (2.5 cm) cubes and patted dry
1 tsp (5 ml) salt, plus more to taste
¼ cup (60 ml) cornstarch
1 × 12 oz (340 g) package soba noodles, cooked according to package instructions, rinsed with cold water and tossed with 1 tbsp (15 ml) vegetable oil
8 pieces baby bok choy, blanched and halved
2 cups (500 ml) snow peas, blanched and halved

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a medium bowl, mix miso paste with 2 tbsp (30 ml) vegetable oil. Add shiitake and oyster mushrooms and toss to coat. Transfer to a baking sheet and roast for 10 to 15 minutes, until cooked through and golden brown, turning once halfway through. Set aside.
  3. In a medium saucepan, bring water, shiitake stems, mushroom bouillon, soy sauce, ginger, garlic and 2 green onions (whole, to make the broth) to a boil over high heat. Turn heat to low and simmer for 15 to 20 minutes. Remove and discard ginger, garlic and green onions. Check seasoning and adjust if needed. Add enoki and shimeji mushrooms and simmer for 5 minutes or until cooked through. Keep warm.
  4. Thinly slice remaining 4 green onions.
  5. In a medium saucepan, add 3-in (7.5 cm) oil. Over medium heat, bring oil temperature to 375 F (190 C). Meanwhile, toss tofu with salt and cornstarch. Dust off and discard excess cornstarch. Fry tofu in oil until golden brown, turning occasionally, about 5 minutes. Remove and drain on paper towel.
  6. Divide all ingredients between 4 bowls.
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Drink Pairings

Charred Sweet Potato Salad with Lemon Yogurt & Pistachio Mint Pesto

This take on a seasonal potato salad eats more like a meal then a side dish. The pistachio mint pesto is a great condiment that can easily be used in other ways, such as stirred into vinaigrettes, spread on a sandwich, or stirred into some hummus for a great crudité dip. Enjoy this season alongside a fall inspired dinner.
Ingredients Instructions

Ingredients

Serves 6
4 medium sweet potatoes, sliced into ½-in (1.25 cm) thick rounds
¼ cup (60 ml) olive oil
1 tsp (5 ml) ground cumin
kosher salt and freshly ground black pepper, to taste
Lemon Yogurt Spread, make ahead, recipe follows
1½ cups (375 ml) packed frisée greens
Pistachio Mint Pesto, make ahead, recipe follows
¼ cup (60 ml) shelled unsalted pistachios, toasted
Parmesan, thinly sliced or crumbled, for garnish
mint leaves, for garnish
LEMON YOGURT SPREAD
1 cup (250 ml) Greek yogurt
1 lemon, zest and juice
1 tsp (5 ml) kosher salt
PISTACHIO MINT PESTO
⅓ cup (80 ml) olive oil
¾ cup (180 ml) shelled unsalted pistachios
1 jalapeño, stemmed, seeded and roughly chopped
¾ cup (180 ml) fresh mint leaves
½ cup (125 ml) fresh flat-leaf parsley leaves
1 clove garlic, minced
1 tbsp (15 ml) liquid clover honey
1 lime, zest and juice
1 orange, zest and juice
kosher salt, to taste

Instructions

  1. Place a rimmed baking sheet in cold oven and preheat to 450 F (230 C).
  2. In a large bowl, toss sweet potato slices, olive oil, ground cumin and a good pinch each salt and pepper. Tumble sweet potatoes onto hot baking sheet in a single layer and roast, flipping halfway through, until tender and light golden brown, about 30 minutes.
  3. Remove baking sheet from oven and preheat broiler.
  4. Broil sweet potatoes, watching carefully and turning baking sheet as needed, until lightly charred, about 3 minutes.
  5. To serve, spread Lemon Yogurt Spread over bottom of a large serving platter. Top with warm charred sweet potatoes and a scattering of frisée. Drizzle with pesto and sprinkle with toasted pistachios. Garnish with Parmesan and mint leaves, as desired. Enjoy while sweet potatoes are warm or at room temperature.
  6. LEMON YOGURT SPREAD
  7. . In a small bowl, whisk together yogurt, lemon zest, lemon juice and salt. Refrigerate until ready to use.
  8. Makes about 1 cup (250 ml)
  9. PISTACHIO MINT PESTO
  10. In a small saucepan, heat oil gently over medium-low heat. Add pistachios and jalapeño and cook, stirring often, until pistachios are toasted and jalapeño is fragrant, about 3 minutes. Transfer to a bowl and set aside to cool for 10 minutes.
  11. Add cooled mixture to a food processor fitted with a steel blade attachment. Add mint, parsley, garlic, honey, lime zest, lime juice, orange zest and orange juice. Pulse until a coarse pesto forms, scraping down sides of food processor bowl as needed with a rubber spatula. If mixture is too thick, thin with water, a tablespoon at a time, until desired consistency is achieved. Season with salt to taste.
  12. Makes about 1 cup (250 ml)
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Drink Pairings

Roasted Cauliflower Salad with Tahini Honey Mustard Dressing

A salad recipe rich with textures and delightful flavours. This dish will transport you to the enchanting world of Moorish cuisine. Enhance your dining experience by pairing this salad with broiled fish, braised chicken or lamb at your next dinner gathering.
Ingredients Instructions

Ingredients

Serves 6
1 large head cauliflower, trimmed and cut into bite-sized florets
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
1 small red onion, sliced into ¼-in (0.6 cm) wedges
3 tbsp (45 ml) grapeseed oil
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
2 cloves garlic, minced
½ tsp (2.5 ml) ground turmeric
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) packed baby spinach
3 cups (750 ml) packed baby kale
Tahini Honey Mustard Dressing, make ahead, recipe follows
1 small pomegranate, seeds only
TAHINI HONEY MUSTARD DRESSING
3 tbsp (45 ml) tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) liquid clover honey
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) unseasoned rice vinegar
kosher salt, to taste

Instructions

  1. Preheat oven to 425 F (220 C).
  2. On a large rimmed baking sheet, toss cauliflower florets, chickpeas, onion wedges, grapeseed oil, paprika, cumin, garlic, turmeric and a generous pinch each salt and pepper. Spread into an even layer before roasting, tossing once or twice, until cauliflower is tender and lightly charred, about 20 to 25 minutes.
  3. In a large salad bowl, toss spinach and kale with about 2 tbsp (30 ml) Tahini Honey Mustard Dressing. Make a bed of dressed salad greens on a large platter and top with warm cauliflower, chickpeas and onions. Drizzle with additional dressing and garnish with pomegranate seeds. Enjoy.
  4. TAHINI HONEY MUSTARD DRESSING
  5. . In a medium bowl, whisk tahini, olive oil, lemon juice, honey, Dijon mustard and rice vinegar until emulsified. Thin if desired with 1 to 2 tbsp (15 to 30 ml) water. Taste and season with salt. Transfer to an airtight container and refrigerate until ready to use.
  6. Makes about ¾ cup (180 ml)
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Drink Pairings

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