Product Description This nifty redesign of Well Dressed will have you enjoying a flavorful, crisp salad in no time. Jeff Keysâ focus on simplicity, variety, and seasonal ingredients combined with the ease of flipping through this cookbook makes creating homemade salad dressings easy and satisfying. Top your favorite greens with Honey-Roasted Raspberry Vinaigrette or give your salad a toss with a dressing that has an international flavor such as Simple Spanish Sherry Vinaigrette or Asian Ginger-Lime Vinaigrette. If you are feeling like a slaw, try Caribbean Slaw Dressing, or if a creamy dressing sounds tempting, Creamy Lemon, Fresh Tarragon, and Pink Peppercorn Dressing might fit the bill. And, if you are in a hurry, you can add bursting flavors to your favorite bottled dressing and make a treat like Chipotle-Lime Ranch Dressing. No matter which recipe you choose, your salad will thank you. Jeff Keys is the owner of Vintage Restaurant in Sun Valley, Idaho, which is known for its rustic elegance and sophisticated cuisine. His menu includes many fresh and innovative salads with superb handmade dressings. Jeff is also the author of the cookbook Vintage Restaurant and Ice Cream Mix-ins. He lives with his family in Hailey, Idaho. About the Author Jeff Keys is the owner of Vintage Restaurant in Sun Valley, Idaho, which is known for its rustic elegance and sophisticated cuisine as well as its famous homemade Mountain Decadence ice creams. Jeff is also the author of the cookbook Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite. Excerpt. Â© Reprinted by permission. All rights reserved. Super-Quick Honey-Lemon-Thyme Vinaigrette You can also substitute fresh rosemary leaves for the thyme leaves in this recipe. Makes about 1 cup 1 clove garlic, smashed and minced 1 teaspoon dry mustard powder 1 tablespoon fresh thyme leaves 1 tablespoon honey 3 tablespoons freshly squeezed lemon juice 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil (for a milder flavor, use 1/4 cup olive oil and 1/4 cup canola oil) Put all the ingredients, except the oil, in a mixing bowl; swirl the mixture around with a wire whip to blend and dissolve the honey. Continue swirling and drizzle in the oil. Shake well before serving. Stores well in a covered glass jar in the refrigerator for up to 1 week. Variation: Super-Quick Honey-Lemon-Parsley Vinaigrette A great last-minute dressing featuring the underappreciated parsley. Make the vinaigrette, but substitute 1 teaspoon Dijon mustard for the dry mustard powder and 1 1/2 tablespoons finely chopped fresh parsley for the fresh thyme leaves.