This recipe uses chicken stock to replace much of the oil. While this dressing will never be as emulsified as a standard vinaigrette, it is much lower in calories. Use only fresh, flavorful stock.
Whisk together in a small bowl or shake in a jar with a tight-fitting lid:
3 tablespoons cider vinegar
1 tablespoon drained horseradish
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and ground black pepper to taste
Add in a slow, steady stream, whisking constantly, or add to the jar and shake until smooth:
3/4 cup Chicken Stock
3 tablespoons extra-virgin olive oil
Taste and adjust the seasonings. Use at once or cover and refrigerate.
