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    Little Apple Vinaigrette

    Little Apple Vinaigrette

    We're farmers, which means our to-do list never gets shorter. We live in the constant swirl of wrapping up one season and preparing for the next. 

    Living in Northern California and working alongside other amazing producers and talented chefs, means we have a real taste for delicious food. 

    Stopping for lunch is a conviction and we find a way to make sure that our lack of time doesn't impact the taste of our food by using simple recipes like the one for this Vinaigrette. Make some on Monday and use it all week.

    Little Apple Vinaigrette

    1/4 cup Original Apple Cider Vinegar or Tarragon + Anise Hyssop
    3/4 cup olive oil
    2 tsp honey (or agave for vegans)
    2 tsp Dijon mustard
    1 shallot
    salt + pepper to taste 


    Blend all ingredients in a blender or food processor. Add salt + pepper to taste.

    Tip: if you don't have a food processor dice the shallot, put all ingredients in a jar, and shake until emulsified. 

    Store in the fridge for up to 5 days and use to make all sorts of yummy seasonal salads. In these drizzly months, we are a fan of arugula with pumpkin seeds and thinly sliced fennel.