We are so excited to be serving our new “VG Dressing”. We gave it the official “VG” title because 1) it is delicious, and 2) the mustard seeds in it are grown locally. One day in Union Square, my friend Alexandra (one of my most knowledgable market buddies) tipped me off (as she often does) to the fact thatBeth's Farm Kitchen makes their mustards with local mustard seeds grown by Cayuga Pure Organics. I love my Maille and Grey Poupon, but was eager for the opportunity to replace them with someone more artisinal. I went over right away and picked up a jar of the Garlic Rosemary Mustard to bring back to the shop for some experimenting. Soon thereafter VG Dressing was born. Though we blend it beyond its seedy recognition, the BFK mustard jars have a beautiful appearance, with all of the brown and yellow seeds held in suspension inside the jar. The mustards are $9.00 and can be found online or at the Union Square Greenmarket.
I thought that I should include a quick little vinaigrette tutorial for any of you who are new to making salad dressing. Once you make your own vinaigrette at home, you will never want to buy one from the store again. I don't have a blender at home, so I start with a spoonful of Dijon mustard (you can use the grainy or smooth variety) in a jar or mug. I add a pinch of sea salt, 2 tablespoons of vinegar, and a few drops of lemon juice. I mainly use Balsamic vinegar, for its slightly sweet, well-rounded taste, or a combination of balsamic and champagne or wine vinegar. You can vary your dressings by the types of vinegar and seasonings you add. If you want, you could let a crushed garlic clove infuse with the vinegarfor a few minutes to add depth of flavor. Slowly pour in some extra virgin olive oil while whisking with a fork. The whisking is important, as it emulsifies the dressing (the emulsifier is the mustard). I don't ever use more than 1/4 cup of oil, though I also don't measure. Once the oil has bound with the vinegar, you can adjust the flavor with salt and lemon. If you have a blender, blend the mustard, vinegar, salt, and lemon juice until smooth. Slowly add the oil while the blender is set on low, until it has emulsified and is smooth. You can add a few tablespoons of water to loosen it if it is too thick. For other variations, add some fresh or dry herbs, a dab of honey, or any other little touch that would make it your own.