60 ml (4 tbsp, ¼ cup)
extra virgin olive oil
Picture this: the crunch of fresh salad leaves drizzled with a zesty vinaigrette that’s got a delightful zing of wholegrain mustard and the aromatic kiss of fresh herbs. Not only is it incredibly simple to make, but it also elevates any salad from a side dish to the star of the show. Perfect for impressing guests or just treating yourself to a delicious bowl of greens!
| 60 ml (4 tbsp, ¼ cup) | extra virgin olive oil |
| 30 ml (2 tbsp, ⅛ cup) | white wine vinegar |
| 10 grams (1 tbsp, ½ tbsp) | wholegrain mustard |
| 5 grams (1 tsp, 1 tsp) | honey (optional) |
| to taste | salt |
| to taste | black pepper |
| 15 grams (1 tbsp, 1 tbsp) | fresh parsley, chopped |
| 15 grams (1 tbsp, 1 tbsp) | fresh chives, chopped |
| 1 | Firstly, grab a bowl and whisk together the white wine vinegar, wholegrain mustard, and honey if you’re in the mood for a touch of sweetness. Season with a pinch of salt and a good twist of black pepper. |
| 2 | Slowly drizzle in the olive oil while continuously whisking to create a smooth emulsion. Your arm might get a bit of a workout, but it’s well worth it! |
| 3 | Once combined, stir in the freshly chopped parsley and chives. These herbs add a lovely fresh aroma and an extra layer of flavour. |
| 4 | Have a taste and adjust the seasoning if needed, perhaps a bit more salt or a dash more vinegar for extra tang. |
| 5 | Serve immediately over your favourite salad greens, or store in the fridge in a sealed jar for up to a week. Just give it a good shake before using. |
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