Honey mustard dressing
Some kind of honey-mustard combination is an easy go-to dressing to have on stand-by if you’re lacking inspiration. The sweetness helps to balance the bitterness of leaves such as rocket, while the mustard creates a lovely viscosity to the dressing when emulsified. There’s no need to muck about with bowls a whisks. Simply pop the bruised clove inside the jar and use this to help to emulsify the dressing. This is perfect through any green leafy - whatever’s on special at the shops.PRINT
- 1 clove garlic bruised
- 1 tbsp white wine, apple or red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp runny honey
- ¼ cup (60ml) extra virgin olive oil
- ¼ tsp salt flakes
- Good crack of pepper
- Pop everything into a clean 185ml jar or airtight container. Shake it all about until emulsified. If it separates, seal tightly and re-shake to combine before drizzling, keeping the garlic clove in the dressing jar for as long as possible.
- This will last in your fridge for 1 month.