Zesty Agave-Dijon Dressing

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While my mom was here visiting in May she wanted to participate in all my kitchen activities to learn new recipes, gather new ideas, and push her cooking out of her normal routine. She has called me several times since she returned home to share her exciting dinner success stories and her not-so-exciting attempts to find some quality fresh ingredients in the little town where she resides in Kentucky. I’m really proud of her for stepping outside of her comfort zone, tasting seafood entrees she swore she wouldn’t like and turned out to love, and even more proud that she has gone home and encouraged my step-dad to try her new meals (and apparently he has loved them all!).

One of the many recipes I shared with my mom was a Zesty Agave-Dijon Dressing. This recipe can be drizzled over grilled or roasted vegetables, salads, and is especially delicious on top of baked or grilled salmon. The measurements listed are suggestions. If you want a thicker “sauce” for your fish, use less oil & agave nectar.

Zesty Agave-Dijon Dressing: (Makes about 2 cups)

1/4 cup Dijon Mustard
1/2 cup Agave Nectar
1/2 cup RIce Vinegar (You can substitute Cider Vinegar)
1/2 – 2/3 cup Extra Virgin Olive Oil
freshly cracked black pepper and sea salt to taste

Combine all ingredients in a bowl. Whisk vigorously.
Refrigerate for up to 2 weeks, if it lasts that long.

Sometimes I add in freshly chopped dill and/or garlic. The dill and Dijon balance nicely.