Christina's Honey Dijon Balsamic Vinaigrette

from barefeetinthekitchen.blogspot.com

2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper, finely ground
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

Side note: If you choose to make this in the blender (as I like to do for almost every other recipe) this will be a thicker dressing. Still delicious, simply thicker. I prefer the consistency of this particular dressing when whisked by hand.

Christina's Maple Vinaigrette

from Perry's Plate

1/2 teaspoon dried basil
1 teaspoon dry mustard
1/4 cup balsamic vinegar
3 Tablespoons maple syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup extra-virgin olive oil
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

In a medium-sized bowl, combine the basil and mustard. Whisk in the vinegar, maple syrup, lemon juice, and garlic. Slowly pour the oil into the mixture while whisking. Whisk for about 15-20 seconds until mixture has emulsified and thickened slightly. Whisk in salt and pepper, adjusting to suit your tastes. Store in an airtight container in the refrigerator. (Makes about 1 1/2 cups of dressing.)

Christina's Honey Mustard Dressing

original recipe

1/3 C olive oil
1 TBSP red wine vinegar
1 TBSP Dijon mustard (I used a rounded tablespoon)
1 TBSP honey
salt and pepper to taste

Mix it all up and let it blend. Variations: use lemon instead of vinegar and possibly add grated onion or shallot.

Christina's Poppyseed Dressing

adapted from Our Best Bites

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. dry mustard
1 green onion, ends removed (both the "hairy" end and where the green part starts to get floppy)--I left this out and it was fine.
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

P.S. I liked this dressing, but didn't think it was amazing. I thought it was a lot better after I added about 1/3 cup Dijon mustard.