1/2 cup of Extra Virgin Olive Oil
Tablespoon of Stoneground Dijon
(The coarse mustard seeds make the
final product beautiful)
Light drizzle of honey to taste
A little chopped parsley
One chopped green onion
Fine chopped garlic
(I don't know how much freakin' garlic
you like... I'd put in three cloves, but I
but I love garlic!!!)
Dash of course ground pepper
Dash of red pepper flakes
Pinch of course sea salt
Squeeze of lemon (Not too much)
Mix everything in a bowl, preferably with a quick whisk, or put in a jar and shake, high five yourself, and add to your favorite salad.
Also, double the the recipe and add to a cold pasta salad. (Corkscrew pasta, chopped carrots, bell peppers, celery, and sweet onions, salt and pepper... chilled in the fridge for an hour) then stir in the dressing and chill for another hour. This is a great, light summertime hit! Mom always had a big bowl of this to refresh you in the summer. I'd always sprinkle a little Parmesan right on the top.
This also makes a really great backyard dipping sauce for Lemon Chicken off the grill.