Possum’s Recipe Book

Vinaigrette – Suffolk Mud – Salad Dressing

Olive Oil
Lemon juice,
Liquid mustard sauce
White wine vinegar
For a small jug of vinaigrette, add four tablespoons of olive oil 
to a mixing bowl, then 1 tablespoon of white wine vinegar, 
a pinch of salt and 
a few twists of the pepper grinder.
Then add a teaspoon of honey, 2 teaspoons of mustard sauce 
(either English or French mustard is fine depending on how 
hot you’d like the dressing) and a squeeze of lemon juice.
Just double or triple the measurements dependent upon how much 
dressing is required.
Then just whisk the mixture together in the bowl and add to a jug for 
the salad, rapées carrot or avocado pear half.
Add the required amount of dressing to taste.  
Keep the leftovers in a bottle or corked jug in the fridge – delicious!