Looooong weekend!! I am super excited about the fact that it’s 9am on a Monday morning and I’m sitting on the couch still in my pj’s…yay for Labour Day! And the great news is for all my kiwi readers…it’s all good from here. We’ve made it through the winter drought of public holidays and we are on the home straight to summer! And that means salads are back. No more warm comfort food veges, it’s all about fresh green salads now. Yay!
I’m going to assume that we are all lovers of food around here. That food blog thing is a bit of a giveaway. But do you know what makes food even better? Dressings, sauces & dips. Salads, pasta, crackers, chicken, ice-cream…all good things on their own, but to really make them awesome…dressings, sauces and dips.
Well this dressing. Prepare to be amazed – it really only takes 2 minutes. And believe me when I tell you, it’s 2 minutes to the BEST DRESSING OF YOUR LIFE!! It’s that good.
This 2 minute throw-everything-into-a-jar-and-shake-it-together honey mustard dressing takes a regular old green salad to a whole new level. It’s the exact right combination of tangy, sweet and just plain awesome. And yes, “just plain awesome” is a legitimate foodie term. As of right now.
The best thing about dressings like this is that you can make them how you like. The recipe is more of a guide – make it to the recipe and then add more honey if you like it sweeter, more vinegar or mustard if you want it more tangy or more oil to tone it down a little. I also have a pretty good feeling that this dressing could double as a dip for kumara (sweet potato) fries, chicken bites or as a stir through sauce for pasta. Winning.
And because it’s made from regular old pantry staples and doesn’t require any fancy equipment it can be thrown together in an instant when you are having people for lunch and realise that you’ve made a salad and have nothing to go with it…not speaking from experience or anything… 🙂
- 1/3 cup neutral oil (rice bran, vegetable oil, olive oil)
- 1/4 cup white wine vinegar
- 2 TBSP runny honey
- 1 TBSP dijon mustard
- 1 TBSP wholegrain mustard
- Salt & pepper to taste
Add all ingredients to a jar, screw the lid on tightly and shake until all ingredients are combined.
Add more of any ingredient to taste.
Store in the refrigerator.