Four ingredients in a jar. Once you have made it once you will make it weekly.
Honey mustard is the dressing people buy in a bottle without realising how little there is to it. Made at home it is sharper, fresher and about a fifth of the price, and a delicate honey like this one actually comes through instead of being lost.
Method
Whisk the honey, mustard, vinegar, salt and pepper together in a bowl or jar until completely smooth.
Add the oil in a thin stream while whisking, or put the lid on the jar and shake hard for 20 seconds.
If it is too thick to pour, loosen it with the warm water a little at a time.
Taste on a leaf. More vinegar if it is too sweet, more honey if it bites, more salt if it tastes of nothing.
Keeps two weeks in the fridge. Bring to room temperature and shake before using.
Tips
Wholegrain mustard instead of Dijon gives more texture and a milder result.
Excellent as a marinade for chicken thighs — half for the marinade, half held back for dressing the salad.
Add a crushed garlic clove and it becomes a very good dressing for a chicken caesar.
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