This vinaigrette is a perfect match for any salad. Try it with mixed leaves for a light summery accompaniment to a quiche or smoked fish, or with a hearty winter salad with roast vegetables and feta cheese. It is perfect with them all, and a healthy, refreshing alternative to mayonnaise based dressings!
Healthy wildflower Honey and mustard vinaigrette dressing
INGREDIENTS
2 table spoons extra virgin olive oil
1 table spoon apple cider vinegar
1 table spoon honey
1 table spoon Dijon mustard (wholegrain mustard works well too for a more rustic taste)
1 garlic clove, minced
Salt and pepper to taste
HOW TO MAKE THE VINAIGRETTE
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, mustard, minced garlic, salt, and pepper until well mixed.
When mixed, pour the dressing over green leaves or a salad and toss gently to coat the ingredients evenly.
Wildflower honey is easiest to use for this recipe, but other honeys can be used also. If the honey has crystallised, you may need to heat it a bit to get it runny so that it can mix well with the other ingredients. Try our Raw Irish wildflower honey for this delicious, easy recipe.
Hanna Bäckmo is an award-winning beekeeper, entrepreneur, hobby gardener and internationally published writer. Originally from a small island in Sweden, she now lives in East Cork with her son, two dogs, a flock of rescue chickens and lots of bees. Hanna is the founder of Hanna’s Bees, producing a unique range of natural and sustainable honey, propolis, and beeswax products sold in Ireland’s leading Gift & Artisan food stores and select US outlets. With 70 colonies of Native Irish honeybees, she is a passionate bee-advocate and educator and is an Ambassador for the Native Irish Honeybee.
This parsnip and honey cake is like carrot cake, but much better! It’s got a delicious mixture of moist cinnamon and cardamom flavoured honey sponge and crunchy nuts and seeds. My parsnip and honey cake is perfect for a picnic and is best enjoyed with a steaming hot cup of tea or a glass of milk. It doesn’t need icing, but sometimes we eat it warm with a dollop of whipped cream or vanilla ice cream!
Honey roasted carrots are perfect for using up seasonal and organic carrots that are sweet and tender. This recipe is easy to make, healthy and nutritious, and suitable for the whole family. You can enjoy it on a weekday or weekend, as part of a roast dinner or a salad.
Delicious Honey & Mustard Vinaigrette Dressing
This vinaigrette is a perfect match for any salad. Try it with mixed leaves for a light summery accompaniment to a quiche or smoked fish, or with a hearty winter salad with roast vegetables and feta cheese. It is perfect with them all, and a healthy, refreshing alternative to mayonnaise based dressings!
INGREDIENTS
HOW TO MAKE THE VINAIGRETTE
Wildflower honey is easiest to use for this recipe, but other honeys can be used also. If the honey has crystallised, you may need to heat it a bit to get it runny so that it can mix well with the other ingredients. Try our Raw Irish wildflower honey for this delicious, easy recipe.
Try it with a mixed leaf salad, our Vibrant Beetroot Salad, or Summery Courgette Ribbon Salad.
Enjoy!
Hanna Bäckmo
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Parsnip & Honey Cake Recipe
This parsnip and honey cake is like carrot cake, but much better! It’s got a delicious mixture of moist cinnamon and cardamom flavoured honey sponge and crunchy nuts and seeds. My parsnip and honey cake is perfect for a picnic and is best enjoyed with a steaming hot cup of tea or a glass of milk. It doesn’t need icing, but sometimes we eat it warm with a dollop of whipped cream or vanilla ice cream!
Honey Roasted Carrots
Honey roasted carrots are perfect for using up seasonal and organic carrots that are sweet and tender. This recipe is easy to make, healthy and nutritious, and suitable for the whole family. You can enjoy it on a weekday or weekend, as part of a roast dinner or a salad.