VdP Presents: The Edible Leaf Mustard Vinaigrette

LEVO teamed up with Van der Pop for their infused dining series, The Edible Leaf! Each episode features a flower-infused recipe using the LEVO machine. Check out the recipes below for an easy mustard vinaigrette, decadent risotto, and vegan no-bake granola bars.

VdP Presents: The Edible Leaf Mustard Vinaigrette

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Servings

1 serving

Prep Time

2 hours

Cook Time

Author:

LĒVO

Image of VdP Presents: The Edible Leaf Mustard Vinaigrette

Ingredients

1 clove of garlic, smashed
2 tablespoons of balsamic vinegar
1 teaspoon Dijon mustard
5-6 tablespoons Extra Virgin olive oil
pinch of dried parsley
pinch of dried thyme
salt and freshly ground pepper to taste
Fresh salad mix to pour on!

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Directions

Instructions

Fill LEVO pod with 1-2 chopped clove garlic + 4 grams of activated flower. Fill reservoir with 8 oz EVOO (this will be at half capacity, so make sure your pod is submerged before infusing!). Set LEVO for 185°F / 85°C for 2 hours to infuse. Dispense into mason jar or another airtight container like LEVO’s Herb Blocks.
In a clean jar or small bowl, add the vinegar, mustard and mix well. Slowly add the infused olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.

Recipe Video

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