Sweet Mustard Dressing

makes 250 ml (9 fl oz/1 cup)

Even the fussiest salad-leaf haters will love their greens when drizzled with this deliciously luscious dressing. A little goes a long way in terms of flavour.

2 heaped tablespoons dijon mustard

185 ml (6 fl oz/¾ cup) cold-pressed extra virgin olive oil

3 tablespoons coconut nectar

½ teaspoon Himalayan pink salt or Celtic sea salt

• Blend all the ingredients in a high-speed blender until smooth. Transfer to a clean squeeze bottle and seal the lid.
• The dressing will keep in the fridge for 5 days.