Honey Vinaigrette

from ButterYum
makes 1/2 cup


  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon grainy mustard (I used 1/2 grainy, 1/2 Dijon)
  • salt and pepper to taste


  1. Place ingredients in a jar and shake.  
  2. Pour onto salad greens and toss.

Note - Alternately, you can use as a marinade for chicken breasts.  Simply put uncooked chicken in a zipper bag and pour enough marinade to cover; close bag and rest in the refrigerator for 1 hour (reserve some vinaigrette to drizzle over the cooked chicken).  Preheat oven to 350F.  Heat a grill pan on the stove top.  Remove chicken from bag and discard used marinade.  Place chicken breasts, top side down, on the pan; cooking until you get nice grill marks before turning over.  Immediately after turning, place the pan into preheated oven until chicken is reaches about 160F (about 10 minute).  Remove chicken from the oven and rest for 5 minutes before eating (the temp of the chicken will continue to rise during the rest period - it should reach 165F).  Enjoy!