Honey Marinade

This Honey Marinade from Martha Stewart's Everyday Food was really good. I used it on boneless pork ribs cooked under the broiler. It was super fast and easy.

This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress. Add it to shredded red or green cabbage for a sweet-and-sour slaw, toss it with steamed cauliflower or broccoli, or marinate firm tofu in it before baking or grilling.

Makes 3/4 cup.

2 tablespoons Dijon mustard
1/4 cup honey
1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
ground pepper

In a small bowl, whisk together mustard, honey, vinegar, and oil. Season with pepper. (To store, refrigerate, up to 3 weeks.) Pour marinade over 6 pork chops or 4 chicken breasts. Refrigerate 1 hour (or up to 3 hours) before grilling, baking, or panfrying.