PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Cinderpass Fall Salad

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

Fall Salad from a starred kitchen.

Ratio

Ratio by volume: Cider Vinegar 90 ml, Dijon Mustard 15 ml, Honey 10 ml, Olive Oil 80 ml
Cider Vinegar 90 mlDijon Mustard 15 mlHoney 10 mlOlive Oil 80 ml

Ingredients

  • Cider Vinegar — 6 tbsp apple cider vinegar (90 ml)
  • Dijon Mustard — 3 tsp dijon mustard (15 ml)
  • Honey — 2 tsp honey (10 ml)
  • Olive Oil — 1/3 cup olive oil (80 ml)
  • Salt — Salt, to taste
  • Pepper — pepper, to taste

Method

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

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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

Matt Lightner works in Modern American / foraging at Atera; credentials include Michelin 2* (Atera, New York).

Originally published as Fall Salad Dressing.

Adapted from a Matt Lightner recipe (Matt Lightner / CBS The Dish (Atera)).

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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 Matt Lightner / CBS The Dish (Atera) (published as “Fall Salad Dressing”). Full citation lives in Provenance.

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