Apple Cider Vinaigrette

Raw apple cider vinegar has been associated with a variety of health benefits, including the possibility of lowering glucose levels and relieving gas, bloating and heartburn. While most vinegars are acidic in the body, raw apple cider vinegar is actually thought to have an alkalizing effect - similar to lemons or limes, which also taste acidic but leave an alkaline ash in the body. When shopping for apple cider vinegar, make sure you select a variety that is labeled as "With the Mother" and has a bit of sediment floating around the bottom of the bottle. (I like Bragg’s brand.) This odd-looking sediment is actually raw enzymes and gut-friendly bacteria that are thought to promote healing. Paired with raw honey and fresh garlic, this dressing is sure to liven up any salad and might even have your family craving their veggies!

1 clove garlic, minced
1 Tbsp. Dijon mustard
¼ cup raw apple cider vinegar
2 Tbsp. lemon juice, freshly squeezed
1-2 Tbsp. raw honey, as needed for sweetness
1/3 cup extra-virgin olive oil
sea salt
black pepper, freshly ground

Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavour to taste, if necessary.

For best flavour, allow the dressing to marinate for at least 30 minutes before serving over your favourite greens.

Store leftovers in the fridge for up to a week, and shake well before serving each time.

Makes 1 cup.