Honey Mustard Vinaigrette Salad Dressing

Craving that honey mustard tang? Look no further than this dressing. Do not skip the anchovy, as it packs an extra nutritional profile.

Honey Mustard Vinaigrette Salad Dressing

PREP TIME: 5 minutes

YIELD: 1/2 cup

​INGREDIENTS	DIRECTIONS
3 tbs olive oil, first cold pressed in an opaque glass container	Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
2 tsp honey, local if possible	Combine all ingredients in a mason jar and shake thoroughly to combine or use an immersion blender.
2 tsp Dijon mustard	Pour and enjoy!
2 tsp lemon juice
2 tsp white wine, kombucha, or white wine vinegar
1 anchovy

Recipe adapted from Paleo Principles by Sarah Ballantyne (2017).