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Posted: 16 January 2019
1 small garlic clove
2 tablespoons balsamic vinegar (30g)
50ml rapeseed oil (cold-pressed for a stronger flavour)
1 tablespoon wholegrain mustard (15g)
1 teaspoon honey (5g)
1 teaspoon snipped fresh chives (5g)
salt (optional) and freshly ground black pepper
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, 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 and use as required.
Prepare Ahead
This dressing will last up to 3 days if stored in the fridge.
