Dragon’s Breath Vinaigrette


C = cup
t = teaspoon



  • ¼ C apple cider vinegar

  • 1 t Dijon mustard

  • 2 cloves garlic

  • flake salt, to taste

  • freshly ground black pepper, to taste

  • ½ C extra-virgin olive oil


  1. In a glass jar with a tight fitting lid combine ¼ cup of apple cider vinegar, 1 teaspoon of Dijon mustard, 2 cloves of minced garlic, a pinch of flake salt, a pinch of freshly ground black pepper, and ½ cup of extra-virgin olive oil.

  2. Seal tightly and shake to emulsify. Set aside. Alternately, in a medium-sized bowl add the first five ingredients then slowly whisk in the olive oil to emulsify.

  3. Keep the extra vinaigrette covered in the refrigerator for up to a week. Let the salad dressing come to room temperature before shaking and tossing with your greens. Your future self will thank you kindly. 

Recipe By

Marcia Smart
of Smart in the Kitchen

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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