Vinaigrette salad dressing

Ingredients

• 1 small garlic clove
• 2 tbsp The Deli Balsamic Vinegar of Modena
• 50ml rapeseed oil
• 1 tbsp Bramwells Wholegrain Mustard
• 1 tsp Grandessa Squeezy Honey
• 1 tsp of finely chopped scallions
• Sea salt and black pepper

Directions

1. Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier.
2. Put into a screw-topped jar (an old washed out jam jar is perfect).
3. Add the balsamic vinegar, olive oil, mustard, honey and scallions to the jar and season lightly with salt, if using and add plenty of freshly ground black pepper.
4. Then screw the lid back on tightly.
5. Shake hard until the dressing has thickened and emulsified.
6. Store in the fridge and use as required.
    

Recipe from Operation Transformation and Aldi

Tips

This dressing will last up to three days if stored in the fridge