by Natasha Sheldon

Created on: September 14, 2008   Last Updated: December 01, 2010

A good salad dressing can make or break a salad. The right balance of oil, acid, herbs and spices can help elevate the flavour of the vegetables. Too heavy a dressing however can weigh them down and overwhelm their subtle flavours, as well as leading to a soggy, unappetizing meal.

This versatile salad dressing gives a mellow sharp sweetness to any combination of vegetables without taking over completely.  Made from basic store cupboard ingredients, it will make you wonder why you ever bought ready made salad dressings.

Its best served with plain mixed leaves or with chicken and fish based salads.

Ingredients:

1 tablespoon white wine vinegar
half a teaspoon salt
1 teaspoon white pepper
1teaspoon French mustard
1 teaspoon clear runny honey
3 tablespoons sesame oil

Method:

Blend the vinegar and seasonings in a small bowl. Whisk in the honey, mustard and oil, ensuring the ingredients are combined well. That’s it.

This dressing can be used immediately but it also stores well. Keep it in an air tight container in the fridge for no more than two days. Be sure to shake before serving to ensure that the ingredients are well blended.

 Serving Suggestions.

For a simple lunch, serve with a salad of mixed leaves and some good, crusty rustic bread to mop up the dressing. Or use to liven up a salad sandwich. Simply toss the vegetables in the salad dressing and then assemble the sandwich.

Despite its light nature, the dressing also makes a great light marinade. Try using some fresh pieces of chicken or salmon. Place your chosen meat in a dish and coat well in the marinade before covering and placing in the fridge for at least four hours. Then cook by barbecuing or roasting.

Finish off by serving with a salad of fresh green leaves.

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