This is one of those recipes I’ve been making since I was a kid. It’s quick, easy, and can be scaled up and stored in a jar or bottle in the fridge for a good few weeks. This dressing goes well on far too many things to list, and is easily adapted to foraged ingredients.
Ingredients
- 6 tablespoons of extra virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon golden syrup
- 1 teaspoon wholegrain mustard
- Salt and fresh cracked black pepper to taste
- Simply combine all the ingredients into a bowl or jar and mix until everything is…well…mixed. The dressing will emulsify and turn a lovely consistency when it’s ready.
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Drizzle away!
I’ve added this here because with this recipe, there are some great adaptations that can be made!
Blackberry Vinaigrette
If you’ve already made some of this blackberry liqueur, then simply add three tablespoons of this in place of the balsamic vinegar.
Wild Garlic Vinaigrette
Add a couple of tablespoons of whizzed up wild garlic leaves to the base recipe for a really tasty garlic kick. I like to add an extra squeeze of lemon too.