Recipe - Honey Mustard vinaigrette


6 tbsp extra virgin olive oil
2 tbsp unpastuerised apple cider vinegar (with 'The Mother') 
1 tbsp wholegrain mustard
1 tbsp runny honey
1 clove garlic, peeled and crushed
1 tsp balsamic vinegar
Pinch of salt and pepper


1. Put the mustard, honey, garlic, cider and balsamic vinegar in a food processor and whiz together.
2. With the motor running, pour the oil in through a funnel.
3. Season with salt and pepper and serve. Another option would be to put all the ingredients into a jar and shake hard!
4. Keep for 3 weeks in the fridge in an airtight jar.



Servings - 5-6
Prep time - 5-10 minutes 
Calories per 1 tbsp - 70
Gluten free
 Allergens: Mustard