Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. Use on salads of bitter leaves, blue cheese .
Ingredients
| 1 ½ Tbsp | Sunflower oil |
| 1 ½ Tbsp | Dijon mustard |
| 1 Tbsp | Lemon, juice |
| 100 ml | Double cream, I used Lewis Road double cream (Main) |
Directions
In a small bowl, whisk together the oil, mustards and lemon juice. Stir in the cream and season with freshly ground black pepper.
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