Being away from home to for about eight days left me limited time to cook and limited time to post. Thankfully, with the help of others, I had several guest posts last week, one of which gave you your recipe fix and the other a more pointed article on carnivore and vegetarian households. Later this week (or next) I’ll be posting a few recipes feature fennel, which was recently requested by my father-in-law, who loves fennel.
Today’s post mostly revolves around a quick and simple honey mustard dressing I made to top a salad which features a chicken breast dredged in flour. Using a number of fresh ingredients, including a perfectly ripe avocado, this comes together as a nice spring-like salad.
Honey Mustard Dressing:
Makes enough for 2 large salads (4 as appetizers)
3 tablespoons Dijon mustard
1 garlic clove, finely minced
3 tablespoons fresh honey
1 tablespoon white wine or champagne vinegar
1 tablespoon extra virgin olive oil
Whisk all ingredients together and serve over salad.**
**I served a salad of finely chopped romaine lettuce, carrots, cherry tomatoes, pine nuts, feta cheese and a chicken breast dredged in flour. Enjoy with any combination!