This is an excellent, and very versatile dressing. We like it on salad greens, tossed with roasted or steamed vegetables such as radishes or green beans, and also as a potato salad dressing.
2 tsp. Dijon mustard
1/2 - 1 tsp. honey (to your taste)
1 tsp. white wine vinegar
2 Tbsp. light oil
2 Tbsp. snipped chives
Recipe created or adapted by Liz Talley, Urban Graze
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