SERVES 2

INGREDIENTS

1⁄2 cup dijon mustard
1 garlic clove, crushed
2 tbsp. coconut oil
1⁄4 cup maple syrup or honey
Optional – 1-2 tbsp. balsamic vinegar for a tangy vinaigrette alternative

DIRECTIONS

1. Add all ingredients into a bowl and whisk until well combined
2. Drizzle Mustard Salad dressing just before serving or leave on the side. This recipe comes from my cookbook “Whole Hearted Eating – Volume 1 Basics”

Tip: Great with a fresh summer salad, Pictured salad includes iceberg lettuce, rocket, cucumber, tomato and pecans. 
This recipe comes from my cookbook “Whole Hearted Eating – Volume 1 Basics”