Serves 4
Apple Cider Vinaigrette
2 tbsp of whole grain mustard
2 tbsp of honey
¼ cup of apple cider
3 tbsp of Boates apple cider vinegar
1 cup of olive oil
a pinch of fine-ground sea salt
and pepper
Mix all ingredients in a food processor.
Pickled Onions
12 mini-red onions from Hutten farm, cut in quarters
1 cup of white vinegar
1 cup of Just Us! cane sugar
1 tsp of black peppercorns
1 sprig of fresh thyme
½ tsp of sea salt
Method
Combine vinegar, cane sugar, peppercorn, thyme and sea salt in a pot and bring to a boil. Add peeled and quartered onions. Let it cool and store in fridge. Allow at least 24 hours before use to let onions absorb pickling solution.
This article appears in Apr 16-22, 2015.