Honey Mustard Vinaigrette


  • ¼ cup red wine vinegar
  • 1 tsp raw honey
  • 2 Tbsp Grey Poupon mustard
  • ¼ lemon, juiced Pinch of thyme, marjoram
  • ½ tsp Celtic sea salt
  • ¼ tsp cracked black pepper
  • ¾ cup extra virgin olive oil

Mix ingredients with a whisk and slowly stir in olive oil. Shake well, store in the refrigerator up to one month. Use with new potatoes, roast chicken or strong flavored meats and vegetables.