East Hampton Blend Vinaigrette
It has been great speaking to so many people at the East End farmers' markets the past several weeks. Today at the Rt 27 Farmers' Market in Amagansett, the popular blend was the East Hampton Blend - our sea salt with Herbes de Provence. In addition to hearing that everyone is loving sprinkling this blend on a grilled steak, chicken or roast pork, I really recommend using it in a vinaigrette. Here is a simple, short recipe:
1 tablespoon of Dijon mustard
1/4 cup red or white wine vinegar
1/2 olive oil
1 teaspoon Amagansett Sea Salt - East Hampton Blend (with Herbes de Provence)
In a small bowl mix together the mustard, vinegar and olive oil. Whisk in our East Hampton Blend sea salt. That's it - you are on the way to adding deliciousness to your summer vegetables!
I pour some of this vinaigrette on grilled zucchini, carrots or over a simple mesclun salad. Yum!