Summer Honey and Mustard Salad Dressing (Phil Vickery)

I've been having this on my lunch time salad all week, it's very nice indeed. I halved the quantities for my purposes which made a small jam jar to take into work with me. I have also worked out that taking the dressing separate from your salad in your lunch bag works wonders for freshness - much better. - Enjoy!


Makes approximately 250ml

Preparation time: 5 minutes

Cooking time: none

Ingredients 2 tbsp Dijon mustard 1 tbsp honey 4 tbsp white wine vinegar

Salt and coarse ground black pepper 150ml extra virgin olive oil

Method
1. Combine the ingredients together.
2. Whisk in the olive oil last, to make a nice thick dressing.
3. Taste and add a little more vinegar or honey as you like it.
4. Cover securely.
5. Store in the refrigerator and serve at room temperature.

Phil Vickery’s Top Tips
1. Dressings really can be made from any oils or vinegars.
2. Always add the dressing to a salad at the last moment to keep the salad crisp.
3. Make the dressing and keep in a used jam jar, it’s easy to shake when needed.
4. Dressing added to warm new potatoes makes a great starter.
5. Also good with steamed or poached fish instead of sauce.


Original link