Mulling Spice Viniagrette
- ¼ cup apple cider vinegar
- 1 cloth tea bag or small piece of cheesecloth
2 tablespoons Rumi Mulling Spice
- ½ cup good-quality olive oil
- 1 Tbsp honey
- 2 teaspoons dijon mustard
- Kosher salt
Add the apple cider vinegar to a small saucepan.
Fill a cloth tea bag, or small piece of cheesecloth, with Rumi Mulling Spice, making a small pouch of spices.
Place the mulling spice in the vinegar and heat to a gentle simmer over medium-low heat. Let steep over low heat for about 15 minutes, then remove from the heat and let cool.
Whisk in the honey, dijon, olive oil, and ½ teaspoon salt.
Remove from the heat and let rest, allowing the flavors to meld, for at least 2 hours (the longer it sits the more flavor it will achieve). Discard the tea bag.
Refrigerate in a sealed container until ready to serve, up to 3 weeks.
Serve with you favorite salad, drizzled over vegetables or rice, or even over meat.