Makes enough for 4 immense salads
Ingredients:
1/2 cup of first cold pressed extra virgin olive oil
1/8 cup honey (I prefer mesquite honey)
1/4 cup dijon mustard
1/8 cup (2 Tbsp) freshly squeezed lemon juice
1 Tbsp dried dill (2 Tbsp fresh)
1/2 tsp salt
1/4 tsp freshly ground pepper
Directions:
Thoroughly mix all ingredients. The dressing will be very viscous and should keep in the refrigerator for four days.
*This dressing is best on a simple salad of baby greens with slivered almonds.
Recipe by Cristina Paul
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