We eat a fair amount of salads so it’s handy to make extra salad dressing and store it in the refrigerator for further use. This creamy home-made honey mustard dressing keeps well and sure tastes better than the bottled kind. Adding honey sweetens the dressing and you can decide to add more or less depending on your taste. Most likely you already have the necessary ingredients stocked in your kitchen. Double up the recipe if needed. The immersion blender blends all the ingredients into a creamy emulsion in seconds… another favorite piece of kitchen equipment. Use the honey mustard dressing over salads made with leafy greens, vegetables, pasta, beans, chicken or prawns.
And mentioning honey, started beekeeping a few months back but have not taken honey from the hive, the bees need to build up their colony (they swarmed, but thankfully managed to get them back) and need their own honey stores. Beekeeping has been quite a learning experience and not what I expected… not in a bad way, but the bees have certainly kept me on my toes. They are fascinating little creatures and I’ve done lots of reading, got some books on beekeeping and over the course of many months have spent hours reading articles and watching videos posted online by seasoned beekeepers. I also like to keep a beekeeping diary so I have something to look back on in my second year… fingers crossed and the bees stick around. But the best educators are the bees themselves and as someone said… they don’t read books like we do.
Honey Mustard Salad Dressing
200ml sunflower oil
100ml olive oil
100ml apple vinegar
1 or 2 garlic cloves, peeled and chopped or use 3 roasted garlic cloves
1 heaped tablespoon whole grain mustard
1 tablespoon honey
1/4 teaspoon of sea salt
3 twists of freshly ground black pepper
How to make:
Place all the ingredients into a bowl and using the immersion blender, blend all the ingredients together until creamy and thickened slightly. Store in the refrigerator for up to two weeks. Use as required
Note: You can also use a blender or a whisk.