• Prep: 10 min
  • Serves: 1

This dressing sneaks in a bit of jam to add citrusy sweetness to a classic vinaigrette. We love it with Bowery Spring Blend and Arugula—throw in some herbs for an extra pop of flavor!

More about Rick
  • ½ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons whole grain mustard
  • 1 tablespoon peach or apricot jam
  • kosher salt and pepper
  1. Whisk olive oil, vinegar, mustard and jam in a small bowl; season with salt and pepper.
  2. Note: dressing will keep for two weeks in the refrigerator. Bring to room temperature and shake well before using.
Rick Martinez
Our chef

Made for Bowery by Rick Martinez.

Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.

More Recipes