try it with
Honey Mustard & Lemon Vinaigrette
(1/4 cup) Lemon EVOO
(1/2 tbsp) dijon mustard
(1 tbsp) lemon juice
(1 tbsp) honey
pinch of sea salt
In a glass bowl, combine lemon evoo, dijon mustard, lemon juice and honey. Mix with a fork until the vinaigrette is emulsified. Add a pinch of salt and cracked black pepper to taste.
Enjoy immediately on bitter greens such as radicchio & arugula, or save in the fridge for up to one week.