Honey Mustard Salad Dressing

Easter lunch, but make it fresh.

Crisp greens, seasonal sides and a drizzle that brings it all together, this honey mustard dressing is creamy, tangy, lightly sweet and perfectly balanced. 

Make it once, use it on everything and store it in your Consol Glass Easter Bottle for an easy, reusable (and very cute) serving moment.

Ingredients: 

• ¼ cup Dijon mustard

• ¼ cup Whole-grain mustard

• ⅓ cup Honey

• ¼ cup Apple cider vinegar

• ½ cup Olive oil

• ½ tsp Salt, plus more to taste

• ¼ tsp Black pepper

Method: 

1. In a medium Consol Glass San Marino Mixing Bowl (1000ml), combine both mustards, honey and apple cider vinegar. Whisk together until smooth.

2. Slowly drizzle in the olive oil while whisking continuously, allowing the dressing to emulsify to a smooth, creamy consistency.

3. Add the salt and black pepper, then whisk again until fully incorporated.

4. Taste and adjust if needed - add a touch more honey for sweetness, or a pinch of salt to balance the flavours.

5. The dressing should be smooth, lightly creamy and pourable.

6. Pour, serve and store in your Consol Glass Easter Bottle - perfect for drizzling at the table, or keeping in the fridge for your next salad moment.