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This is a lovely sweet and tangy dressing, particularly good with slightly bitter salad leaves, though really it’s delicious on almost anything. For a vegan version, use agave syrup or maple syrup instead of the honey.

MAKES ABOUT 150ML (5FL OZ)

6 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar

1 tbsp clear honey

1 tbsp wholegrain mustard

Either whisk the ingredients together in a bowl or put them into a screw-top jar and shake to combine. The latter is a handy way of making it because you can then keep the jar in the fridge.

Shake or whisk the dressing again before serving.

VARIATION