Sage Vinaigrette

This dressing was extraordinarily popular at the restaurant. We served it on some of our breakfast items and our house salad. I haven't found a better dipping sauce for a roasted breakfast potato.

Use it on a salad or dress up some cut veg. Bracingly acidic with strong herbal notes from the sage, tempered by the honey and brown sugar. Try it. I promise you'll love it.


1/2 c fresh sage, chopped

1/2 c apple cider vinegar

1 T honey

1 t brown sugar

3 t dijon mustard

2 cloves garlic, peeled and minced

salt + pepper

1/2 c olive oil

Put all of the ingredients into the food processor except the olive oil. Process until finely ground. Add the olive oil very slowly with the processor running, until it emulsifies- you may not need all the oil.