I usually avoid sweet vinaigrettes, as well as honey mustards: for me the honey overpowers the salty and acid aspects of the experience. BUT. This is ALAIN PASSARD, who is so excited over this dressing that I had to give it a try. It helps that it takes about four minutes to assemble and contains just three ingredients: lime juice, honey and olive oil.
Here's the recipe (which I halved with perfect success):
- Mix 70 grams of lime juice with 140 grams of honey (I used chesnut)
- Slowly add 200 grams of olive oil with an immersion blender until you have a nice emulsion
Here's how to use it, under a salad of cut up beets and turnips, covered with a sprinkling of mesclun and herbs.
|Turnips and beets with mesclun over Alain Passard's vinaigrette aigre-doux|
Impress your friends (and yourself) with no effort!