HONEY PEPPER VINAIGRETTE RECIPES

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HONEY MUSTARD VINAIGRETTE RECIPE | FOOD NETWORK KITCHE…



Honey Mustard Vinaigrette Recipe | Food Network Kitche… image

Provided by Food Network Kitchen

Categories     condiment

Total Time 12 minutes

Prep Time 12 minutes

Number Of Ingredients 7

1 clove garlic, peeled and sliced in half
1 cup olive oil
1 tablespoons Dijon mustard
1 tablespoons honey
3 tablespoons white wine vinegar
Salt
Pepper

Steps:

  • Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.

Nutrition Facts : Calories 95 calorie, FatContent 10 grams, SaturatedFatContent 1.5 grams, CholesterolContent 0 milligrams, SodiumContent 109 milligrams, CarbohydrateContent 1 grams, ProteinContent 0 grams, SugarContent 1 grams

RADICCHIO WITH HOT HONEY VINAIGRETTE AND COTIJA RECIPE ...



Radicchio With Hot Honey Vinaigrette and Cotija Recipe ... image

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

Provided by Chris Morocco

Number Of Ingredients 11

½ cup blanched hazelnuts
¾ cup red or black quinoa, rinsed
Kosher salt
2 Tbsp. honey
2 tsp. mild red pepper flakes (such asAleppo-style or gochugaru) or 1 tsp. crushed red pepper flakes
1 tsp. crushed chipotle chile flakes or crushed red pepper flakes
4 Tbsp. extra-virgin olive oil
3 Tbsp. unseasoned rice vinegar
1 large head of radicchio, leaves separated, torn if large
½ cup crumbled Cotija cheese
Cilantro leaves with tender stems (for serving)

Steps:

  • Preheat oven to 350°. Toast hazelnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 7–10 minutes. Let cool, then coarsely chop.
  • Meanwhile, place quinoa in a large saucepan and pour in water to cover by at least 4"; season generously with salt. Bring to a boil, then reduce heat to maintain an active simmer, and cook until quinoa is just tender, 12–15 minutes. Drain and return to pot. Cover and let sit 10 minutes.
  • Bring honey, mild red pepper flakes, chile flakes, and 1 Tbsp. water to a simmer in a small saucepan over medium heat. Stir, then let cool 5 minutes. Whisk oil and vinegar into honey mixture; season dressing with salt.
  • Combine radicchio and quinoa in a large bowl. Drizzle half of dressing over and toss to coat. Taste and season with more salt if needed (don’t forget the Cotija will add some salt too). Drizzle with more dressing and top with hazelnuts, Cotija, and some cilantro.

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