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Honey mustard
- For
6–8
salads - Difficulty
Easy
By Peter Gordon
Published 2016
This can be used to dress a salad of thinly sliced ham, warm halved waxy potatoes, green beans and soft-boiled eggs, or a hot-smoked salmon and watercress salad scattered with toasted pumpkin seeds and cherry tomatoes. It will keep for 2 weeks if stored in the fridge.
Ingredients
1½ tbsp 2 tbsp 1 tbsp
Method
Whisk the honey and mustards together, then the lemon juice and finally the oil. You shouldn’t need to add salt, but taste it to be sure.
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