Salad dressing

So important if you are going to absorb all the good stuff from your salads and veggies.  This also tastes fab on an avocado. There is no hard and fast rule as everyone has their own preference and different vinegars and oils have varying tastes.  However a good starting point is a ratio of about two thirds oil, one third vinegar . 

This makes a little under a jars worth (approximately 340ml) - the reason for not filling the jar straight off is you can add more of things and adjust to taste. 

This will taste better if you allow the garlic a few hours to infuse the mixture. 

You can add pepper to taste - we don't as children don't like it 

Ingredients 

1 large clove of garlic 

Generous pinch of salt (to taste) 

Tsp of mustard powder 

Olive oil

Cider or wine vinegar 

3 tbsp of honey 

Method 

Crush the garlic and add this to the jar along with the salt, mustard powder and honey 

Add 150 olive oil

Add 100 vinegar 

Close jar and give it a good shake (be vigorous) 

Taste. If it tastes thin then add more oil. If it is too tangy then add a bit more oil. If still not sweet enough for your liking add half a tsp of honey