Make your salads pop with all the wonderful colors of summer!
Beet greens (and shredded raw beets)
Any fresh seasonal toppings! (Carrots, radishes, asparagus, borage flowers pictured above)
½ c. Whole grain mustard
¼ c. Local honey
2 Smashed garlic cloves
Pinch of salt
Pepper and dry herbs of your choice (thyme and basil are always good!)
¾ c. Extra virgin olive oil
¼ c. Lemon juice
⅛ c. Apple cider vinegar
⅛ c. Balsamic vinegar
Add everything to a mason jar or empty dressing bottle and shake well. Keep refrigerated.
**Change ratios as desired! More honey to make it sweeter, more vinegar to make it tangier, more lemon for more sour, and more garlic for more zip!