Sunday, April 3, 2016

Honey Poppy seed vinaigrette - Salad dressing

Apple cider vinegar - 3 tbsp
Honey - 1/4 cup
Dry mustard powder - 1 tsp.
Fresh lemon juice - 3 tsp
Poppy seeds - 2 tbsp
Salt and pepper
Oil - 1/2 cup (I used grapeseed oil)


Put the vinegar, honey, dry mustard, lemon juice, poppy seeds, salt, and pepper into a mason jar. Put the lid on and give it a good shake to start dissolving the honey. Or use a small whisk and whisk well. Now add the oil slowly and continue whisking. Taste to make sure that the balance is right. Sometimes I need to add a little more vinegar, lemon juice and salt and pepper.
This can be refrigerated for upto 3 weeks.

Make a salad with mixed greens (or baby spinach), halved raspberries (or strawberries), crumbled goat cheese, dried cranberries and toasted almonds.