Honey mustard dressing recipe
- 1 head garlic
- 1/2 tbsp olive oil
- 1 cup vegetable oil
- 1/2 cup balsamic vinegar
- 3 tbsp Dijon mustard
- 1/2 cup honey
Preheat the oven to 190°C. Cut the head of garlic in half crossways. Place it on some foil. Drizzle the olive oil over the garlic and close the foil around the head. Bake for 45 minutes.
Remove and leave to cool for a few minutes. Squeeze the garlic from the head and place in a jug with the rest of the ingredients.
Whisk together or alternately blend with a stick mixer.
Keep refrigerated. This will keep for up to one month.
- This dressing is full of big robust flavours so you need to use it sparingly.
- A little of this goes a long way. I like to serve it drizzled over roasted pumpkin and potatoes that have had some rocket tossed through them.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.