Posted: 16 January 2019
1 small garlic clove
2 tbsp balsamic vinegar (30ml)
50ml olive oil (extra-virgin for a stronger flavour)
1 tbsp wholegrain mustard (15g)
1 tsp honey (5g)
1 tsp snipped fresh chives (5g)
sea salt and freshly ground black pepper
(For Lunch: Build Your Own Salad Bowl, Tomato & Avocado Salad; for Dinner: Mediterranean Omelette with Mixed Salad)
Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed out jam jar is perfect). Add the balsamic vinegar, olive oil, mustard, honey and chives to the jar and season lightly with salt, if using and add plenty of freshly ground black pepper. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge for up to 3 days and use as required.
This dressing will last up to 3 days if stored in the fridge.