Apple Cider Vinaigrette
2 tbsp of whole grain mustard
2 tbsp of honey
¼ cup of apple cider
3 tbsp of Boates apple cider vinegar
1 cup of olive oil
a pinch of fine-ground sea salt and pepper
Mix all ingredients in a food processor.
12 mini-red onions from Hutten farm, cut in quarters
1 cup of white vinegar
1 cup of Just Us! cane sugar
1 tsp of black peppercorns
1 sprig of fresh thyme
½ tsp of sea salt
Combine vinegar, cane sugar, peppercorn, thyme and sea salt in a pot and bring to a boil. Add peeled and quartered onions. Let it cool and store in fridge. Allow at least 24 hours before use to let onions absorb pickling solution.