This vinaigrette is a bit heavier and appropriate for use on sturdier greens, such as cabbages, kale, and romaine hearts.
Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 1⁄3 cup cider vinegar
- 1 tsp. granulated sugar
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground white pepper
- 1⁄2 tsp. dry mustard
- 1⁄4 cup heavy cream, at room temperature
- 2⁄3 cup vegetable oil
- Combine the vinegar, sugar, salt, pepper, and mustard in a container or jar with cover and shake vigorously to combine. Add the cream and oil and shake until emulsified. Use immediately or refrigerate overnight. Bring to room temperature before using.