Honey Mustard Vinaigrette

We have a whole new group of children with this new semester at The Challenger’s Boys and Girls Club so we got back to the basics: knife skills.

For this first class we took something simple like celery stalks and  demonstrated how to peel the stringy part off and then chop it evenly. We also peeled the stems of some rapini stalks and chopped those up too. Peeling lends itself to a more tender finished product, it’s not necessary but it’s nice, plus it shows these students how to use a peeler properly. We also cut a chiffonade of basil and picked off some edible flower petals for color.

The dressing we made was a simple honey mustard vinaigrette. The children loved it although several said they preferred Ranch.


• Add equal parts honey and mustard (1 tsp)to a bowl.

• While whisking briskly, drizzle in 1/4 cup fresh lemon juice

• Continue to whisk briskly and 1/2 cup olive oil

• Add salt and pepper to taste and adjust as you like.

This dressing will keep for up to seven days refrigerated, just shake before serving.

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