Ingredients
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Garden leaves
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2 tablespoons wholegrain mustard
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1 tablespoon Dijon mustard
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1 tablespoon sugar
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1 teaspoon salt
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1 lemon, zested and juiced
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50ml white wine vinegar (any vinegar will do)
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1 cup olive oil
Method
Add all the dressing ingredients in a jar and shake vigorously to emulsify.
Toss the leaves with dressing just before serving.
Bertus Basson