I’ve been messing about with a honey and mustard salad dressing this evening – sticky fingers, but fun – and I think I have it the way I like it.

I’ll post it here in case you want it. Otherwise, it’ll save me losing the recipe and having to go through the rigmarole again

1 Tbs clear honey
1 tsp (or a little more) smooth mustard (good Dijon)
Juice of one largish lemon (say, 2 Tbs)
4 Tbs extra virgin olive oil (should be stuff with a bit of a kick, or it’ll get lost amongst the other flavours)

It then went with a salad of new potatoes, green beans, chicken breast, pancetta and salad leaves adapted from this month’s Good Food magazine.

No related posts.