I cannot believe it is Thursday already, the days are just flying by and I am having to work hard to find time to write this blog. I would really love to give more time to it but there are so many things going on with my yoga teaching that I am giving that a lot of attention. Fortunately I do have a number of recipes prepared and photographed I just need to put them all in some sort of order.
The recipe for today is a simple salad dressing but it is one of my favourites and one that I regularly use when I have a salad. I can also safely say it is my mum’s favourite and she always comments when I use this dressing.
I have to be honest that to replace the honey in this dressing I have used something a bit unusual. When I went to my local vegetarian shop I cam across Apple & Quince Molasses and I just had to buy some. I then got it home and had no idea what I was going to with it. I have over time used it in different things sparingly but when I wanted to make an alternative for a honey and mustard dressing I thought I would give it a go and it worked brilliantly. If you cannot get this, which is unlikely just use any molasses or you could gave agave nectar a try.
I think when it comes to making a salad dressing the quality of the ingredients really matter which is why I have used Extra Virgin Olive Oil, organic Balsamic Vinegar as well as organic Dijon Mustard. Using these higher quality ingredients means that you get an amazing flavour and it will just beautifully complement your salad.
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Vegan Honey & Mustard Viniagrette
Serves 8
Total Time: 5 mins
Ingredients
6 tbs Extra Virgin Olive Oil
6 tbs Organic Balsamic Vinegar
1 tbs Organic Dijon Mustard
2 tsp Apple & Quince Molasses
1/4 tsp Low Sodium Salt
1/4 tsp Freshly Ground Black Pepper
Instructions
1. Put all the ingredients in a jar, seal lid and shake well to combine.
Nutrition
