Let’s rewind to my trip to Costa Rica last month with my grandmother. It was the last day on our group trip, and we arrived at Sibu for our final dinner together. Sibu produces the best chocolate I’ve ever tasted, and they greeted us with rum-spiked, spiced hot chocolate.
I was literally a kid in a candy store all night as they presented a lesson in chocolate history (with wine and chocolate) and moved on to an incredible dinner.
After appetizers, they handed us chopped salads that looked fairly basic at first glance—I remember lettuce, tomato, avocado, feta and dressing. Then I took a bite and forgot about chocolate for a minute. That dressing!
I immediately tracked down the owner of the place to ask about it. He said it was a “honey-Dijon vinaigrette with yogurt base” and I vowed to recreate it at home. I started with the honey-mustard vinaigrette that I made for my cookbook, which I love as written.
I reduced the oil and added plain Greek yogurt until it tasted like the dressing at Sibu. This dressing is essentially a creamy honey-mustard dressing made with Greek yogurt instead of mayonnaise. It offers a more luxurious texture than any other honey-mustard dressing I’ve tried.