For March’s Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.
While I’ve made many dressings over the years, it was fun to try out one I hadn’t made before. And as a big fan of Honey Mustard dressing, it only made sense to give it a try. And, boy I’m glad I did! SO much better than store-bought, this dressing’s a definite keeper. Love the addition of cumin – it works sublimely well with the honey and mustard. Oh, and make sure you use really good quality whole-grain mustard – it’s the real hero here. Given it’s fairly strong flavour, I’d serve it with more robust salads like grilled chicken or chick-pea. Thanks to Rori Trovato at Oprah.com for this recipe.
HONEY MUSTARD DRESSING
- 2 tsp fresh lemon juice
- 2 Tbsp whole-grain mustard
- 1½ tsp ground cumin
- 2 Tbsp mild honey
- 5 Tbsp extra-virgin olive oil
- ½ tsp salt
- ½ tsp freshly ground pepper
- Combine lemon juice, mustard, cumin and honey in a medium sized bowl. Slowly whisk in olive oil in a steady stream. Season with salt and pepper. Set aside or refrigerate until ready to serve.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting