Dandelion Honey and Mustard Vinaigrette #2flavours

Name: Dandelion Honey and Mustard Vinaigrette #2flavours
Cuisine: British
Ingredients: 5 tablespoons olive oil; 2 1/2 tablespoons Vinegar; 2 tablespoon Mustard; 1 tablespoon Honey (mine was a vegan version made from dandelions); 1 cloves garlic (crushed); 1 squeeze Lemon juice; Salt and pepper to taste

Rachel @rachel

Oxford, England

Honey and mustard is one of my perfect pairings! To make this dressing I use a honey alternative made from dandelions 🌻 It’s a lovely salad dressing but also use it to make my lentil vinaigrette. It’s also nice for roasted veggies. I don’t always use lemon and garlic and the proportions depend on your products - I drip add the oil until emulsified. #2flavours

Saved

Ingredients

5 tablespoonsolive oil
2 1/2 tablespoonsVinegar
2 tablespoonMustard
1 tablespoonHoney (mine was a vegan version made from dandelions)
1 clovesgarlic (crushed)
1 squeezeLemon juice
Salt and pepper to taste

Saved

Steps

1

Gently whisk all of the ingredients together - other than the oil.
2

Slowly add the oil a little at a time while whisking until emulsified. You can use an electric whisk or processor but the dressing will be thicker if you drip add the oil a little at a time.
3

Season with salt and pepper to your taste. Drizzled over salad, veggies or lentils. You can also brush on the veggies before roasting.

Saved

Cooksnaps

Saved

Rachel @rachel

on May 23, 2021 20:09

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱