Instead of using the store bought salad dressings that I have in the fridge, I usually try to create my own vinaigrette. After making a red wine vinegar vinaigrette for the leftover flank steak on top of a bed of organic salad, I decided to create this honey-spicy mustard vinaigrette the next day.
Bear in mind that the measurements I’m posting below are just my estimates. I am an "eyeballer" kind of cook.
INGREDIENTS : double the ingredients if you’re making for more than 2 bowls of salad.

1/4 cup extra virgin olive oil

4 tbsp spicy brown mustard

3 tbsp honey

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