Vermont Honey Dressing

New England meets the salad bowl with this blender dressing that balances honey sweetness against a sharp backbone of vinegar and lemon juice. Dry mustard and celery seeds give it a warm, almost savory undertone that keeps it from tipping too sweet.

The technique matters here: add the oil last, pouring it in a slow, steady stream while the blender runs. That gradual emulsion is what turns a thin, separated mixture into a thick, glossy dressing that coats without sliding off.

This one shines on fruit salads and cheese boards, but it also works beautifully over spinach with crumbled blue cheese and sliced pears. The paprika adds a subtle earthiness and a warm golden color.

Chef Tips

• Pour the oil in a thin, steady drizzle while blending. Dumping it all in at once will leave you with a broken, oily mess that won’t emulsify.
• Use a mild honey so it doesn’t overpower the mustard and celery seed. Clover or wildflower works well.
• Store in a sealed jar in the fridge for up to two weeks. It may separate; just shake vigorously before each use.
• Taste and adjust the vinegar-to-honey ratio. Some honeys are sweeter than others, so you may need an extra splash of acid.

Variations

• Apple cider version: Swap the plain vinegar for apple cider vinegar to lean harder into the New England vibe.
• Poppy seed twist: Replace celery seeds with poppy seeds for a classic poppy seed dressing spin.