This dressing is wonderful on bitter greens but I also like it drizzled over cooked vegetables and beans and lentil dishes. It will keep in the fridge for up to 1 week.
Preparation time: 5 minutes
What’s Good About It?
Use a good quality extra virgin olive oil for this dressing. Packed with monounsaturated fats known for their heart healthy and anti-inflammatory benefits
- Simply place all the ingredients in a jar with a lid and shake well until thoroughly mixed. Alternatively place the ingredients in a small bowl and whisk to combine,
- Store in the fridge until required.
Did You Know?
If you cannot find sherry vinegar use a combination of red wine vinegar and balsamic vinegar
45ml sherry vinegar
90ml extra virgin olive oil
1tsp sugar / honey / xylitol or stevia
1/2 tsp Dijon mustard
sea salt and black pepper to taste