You don’t need to buy salad dressing ever again. 🥗This is the one we make on repeat — sharp, a little sweet, and ready in under a minute. No food processor, no special equipment. Just everything in a jar and a good shake.The mustard is doing more work than you’d think. It’s what holds the oil and vinegar together so it doesn’t separate the moment it hits the salad.Once you have this ratio memorised you’ll never reach for a bottled dressing again. Homemade VinaigretteIngredients:2 tbsp apple cider vinegar4 tbsp olive oil2 tsp mustard1 tbsp honeySalt & pepper to tasteMethod:Add all ingredients to a clean jar with a tight-fitting lid.Close the lid and shake vigorously for about 10 seconds until fully emulsified and slightly thickened.Taste and adjust — more honey for sweetness, more vinegar for sharpness.Pour over your favourite salad and enjoy.Keeps in the fridge for up to 2 weeks. Give it another shake before each use as it will naturally separate slightly over time.Simple. Proper. Homemade. 🥗
