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Honey mustard vinaigrette

March 30, 2009

I make my salad dressing with a lot of vinegar, which is not everyone’s taste, but I have had French people saying they didn’t like salad at all before and eating it at every meal with this dressing on!

100ml olive oil

50ml white wine vinegar (tarragon, chilli or garlic infused if you like)

25ml balsamic vinegar

1 tsp runny honey (or raw brown sugar to make this recipe vegan, this will require more shaking of the dressing later)

1tsp mustard: Dijon, grainy or Savora… or a mixture

½ tsp herbes de provence… or any mixture of herbs you like

1 med garlic clove, crushed.

Squirt lemon juice

Freshly ground black pepper and ¼ tsp sea salt

  • Put it all in an old, clean jam jar (or you can use the jar and oil that you have bought feta, artichoke hearts, or some other lovely antipasti like sundried tomatoes or peppers in olive oil).

  • Close the lid tightly and shake for a minute or two.

  • Open it up and dip your finger in the lid to taste. All the ingredients should be emulsified and it should be the colour of caramel.

  • Adjust seasoning and shake again.


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