[feast_advanced_jump_to] My go-to recipe for a quick salad dressing that works on all kinds of salads.
Olive oil for the base of the dressing – this will help the dressing coat the salad leaves. You can use regular or extra virgin, depending on what flavour you prefer. Regular olive oil tends to have a more of a neutral flavour, whereas extra virgin often has a more complex, grassier flavour. If you want the flavour of the honey and mustard to really shine, i’d recommend going with regular olive oil.White wine vinegar for a little bit of tanginess – and to cut through the sweetness of the honeyHoney for that lovely sweetness that complements mustard so wellDijon mustard – Dijon has a milder taste than English mustard, with no heat, but you replace with English mustard if you prefer. If you do, add a little at a time until you get the flavour you want, as it can be a little over-powering.If you wanted to pep up your dressing even more, you can add in a teaspoon of wholegrain mustard as well as the Dijon mustard.Salt and pepper – just go with a pinch of each at first, but add a little more if you think it needs it.
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