Honey Mustard Dressing is near and dear to my heart. There was a restaurant that I rarely went to when I was a kid, as it was a very special treat when we went on day trips. It’s very far away from me now. It’s located at another oceanside destination about 11 hours away. This place has the absolute best honey mustard dressing that they serve over a piled-high chef salad. It comes with soft, honey butter croissants on the side. You can have the dressing cold on the salad or heated up with bacon or ham (or both!) added.

When I’m feeling beachy (which is often in Sarasota) and want to relive that dining experience in my own home, I make this dressing. It’s also great for dunking homemade chicken tenders, fried shrimp and soft pretzels straight from the oven. I like a quick swipe of it on my sandwich bread or a cracker before it’s topped with my chicken salad, seafood salad, ham salad or luncheon meat.

In the stores these days, many times honey mustard has high fructose corn syrup listed as one of the primary ingredients or just sugar from GMO sugar beets. Can I let you in on a secret? Those things aren’t necessary to have a delicious honey mustard! I like it to start out with real raw honey (gasp!) and mustard. If you serve the dressing unheated, it will be loaded with valuable enzymes from the raw honey.

Ingredients:

1c organic yellow mustard (like what you’d put on a burger, not the powder)

2/3 cup raw honey (can be found locally from farmers markets and health food stores)

1 c real olive oil or avocado oil

Instructions:

Place the mustard and honey in a bowl and mix well, then add the oil and mix well. Pour into a jar for storage and keep it in the fridge. Mix or shake before use.

Enjoy!