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Balsamic Vinegar, Wholegrain Mustard and Honey Salad Dressing

February 11, 2011

I’m putting this one up as quite a few people have said they like it and I have also included a link to this blog in a handout I am giving out tomorrow saying it is up here, so it will have to be!

This is the Dressing I used in the French Country Soup recipe, it’s the result of experimentation and I am pretty pleased with it. Without the Honey and Sugar it would be fairly bitter but the sweetness really mellows it out into this amazing tang with a small kick that just sets your mouth watering. It’s flavour works especially well in Green Salads like Rocket, Sorrel and Crispy Lettuce with Parmesan and Toasted Pine Nuts (yum!). It also works incredibly well over sautéed Spinach on Toasted Bread.

Recipe –

These are rough amounts

1/2 a cup Wholegrain Mustard

1 cup Balsamic Vinegar

1/3 of a cup Runny Honey

1 cup Extra Virgin Olive Oil, don’t use normal cooking Olive Oil in this, it really wont be the same!

Brown Sugar, to taste

  1. Blend, taste, it should have a tangy kick but also a slight mellow sweetness. Too sweet? more Balsamic and Mustard, too Sour? More Sugar and Honey. This is for you, so make it taste exactly how you like, I always make this basic recipe and then spend an inordinate amount of time adjusting and fiddling with the flavour till I no longer have a clue exactly what the ratios are.
  2. Pour into a glass dispenser and shake well before using!


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