Classic Vinaigrette

A simple, well-balanced vinaigrette made with Sarbu raw Apple Cider Vinegar — bright, tangy, and ready in minutes for any salad.

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1 tablespoons Sarbu Apple Cider Vinegar
• 1 teaspoons Dijon mustard
• 1 teaspoons honey
• 1 pinch salt
• 1 pinch black pepper, freshly ground

STEPS

1. Combine base ingredients: Shake the Sarbu ACV bottle to mix in the mother, then add 1 tablespoons Sarbu Apple Cider Vinegar to a small jar or bowl along with 1 teaspoons Dijon mustard and 1 teaspoons honey.

2. Whisk to combine: Whisk together until the mustard and honey are fully dissolved into the vinegar.

3. Add the olive oil: Slowly drizzle in 3 tablespoons extra virgin olive oil while whisking continuously, until the dressing thickens and comes together smoothly.

4. Season and taste: Season with 1 pinch salt and 1 pinch black pepper, freshly ground, then whisk once more. Taste and adjust seasoning as needed.

5. Shortcut: jar method (optional): If using a jar, simply add all ingredients and shake vigorously with the lid on until emulsified — an easy shortcut to whisking.

6. Serve or store: Drizzle over salads just before serving, or store in a sealed jar in the fridge for later use.

NOTES

The classic ratio here is 3 parts oil to 1 part vinegar — feel free to adjust to taste, adding a touch more Sarbu ACV if you like a tangier dressing. Store in a sealed jar in the fridge for up to a week; the oil may solidify slightly when chilled, so let it sit at room temperature for a few minutes and shake well before using.