This healthy recipe taken from RTE's Operation Transformation is perfect on salad.
Vinaigrette Salad Dressing
1 small clove of Garlic
2 tbsp Balsamic Vinegar (30ml)
50ml Rapeseed Oil (cold-pressed for a stronger flavour)
1 tbsp Wholegrain Mustard (15g)
1 tsp Honey (5g)
1 tsp snipped fresh Chives
Use a garlic crusher or the fine side of a box grater to crush the garlic.
Put into a screw-topped jar (an old washed out jam jar is perfect).
Add the balsamic vinegar, olive oil, mustard, honey and chives to the jar and season lightly with salt and add plenty of freshly ground black pepper. Then, screw the lid back on tightly.
Shake hard until the dressing has thickened and emulsified.
Store in the fridge and use as required.
This dressing will last up 3 days if stored in the fridge.