PANTRYFLEX

On the jar: Glasswharf Honey–cider Escarole

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Glasswharf Honey-Cider Escarole

Independent adaptation of a publicly published Marco Canora recipe. Not affiliated with, sponsored by, or endorsed by Marco Canora.

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Olive Oil 90 ml, Cider Vinegar 45 ml, Honey 20 ml
Olive Oil 90 mlCider Vinegar 45 mlHoney 20 ml

Ingredients

  • Olive Oil — 1/4 cup plus 2 tbsp extra-virgin olive oil (90 ml)
  • Cider Vinegar — 3 tbsp apple cider vinegar (45 ml)
  • Honey — 1 tbsp plus 1 tsp honey (20 ml)
  • Salt — fine sea salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Cider Vinegar, Honey.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Marco Canora works in Seasonal Italian-American at Hearth; credentials include James Beard Best Chef: New York City 2017 (Hearth).

Originally published as Honey–Cider Escarole Vinaigrette.

Adapted from a Marco Canora recipe (Marco Canora / Food & Wine).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Marco Canora / Food & Wine (published as “Honey–Cider Escarole Vinaigrette”). Full citation lives in Provenance.

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