Basic Salad Dressing

April 11, 2011 By Sandy

Basic salad dressing.
1 regular jam jar.

Olive oil ( I prefer an olive oil with a mild taste)
Balsamic vinegar or white wine vinegar (or a mixture)
1 good tsp honey (I use honey form one of the many hives in Eynsham)
1 scant tsp mustard (I use Shaken Oak green peppercorn mustard)
Salt and pepper
Clove of garlic, crushed slightly under a knife
Sprig of thyme

In the jam jar, fill to 3/4 with olive oil. then add the vinegar, leaving a 1.5cm gap from the rim.
Add the rest of the ingredients.
Place on lid securely and shake, taste adjust seasoning if necessary, garlic and thyme will take time to infuse.
Place in a cool dark place or fridge. You can use immediately but it benefits from a day or two to infuse. The dressing should keep will for a couple of weeks or more – the garlic and thyme will become more intense.

Lovely on green salads.
You can experiment :

add a slice of orange zest for spinach leaf and watercress salad
leave out the thyme and add some chopped parsley
add a milder mustard instead of my suggested one
add a piece of sundried tomato to the bottle
etc etc, let me know what you add and I can add it to the suggestions above.

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