Honey & Rapeseed Dressing

Honey & Rapeseed Dressing

Serving Size: 4

Honey & Rapeseed Dressing


  • 1 tbsp clear honey
  • ½ tbsp Dijon mustard
  • the juice of ½ lemon
  • 3 tbsp Wicklow Rapeseed Oil


  1. Whisk together the honey, mustard and lemon
  2. Then gradually whisk in the rapeseed oil to make a smooth and thick dressing


Serving Suggestion:

New Potato Salad 500g miniature new potatoes, halved 250g fine green beans, trimmed 250g smoked dry cured back bacon 100g baby spinach 270g cherry tomatoes, halved

Boil the potatoes for eight minutes, then add the beans and cook for a further 3-4 minutes until both vegetables are tender. Cool, drain and place in a large serving bowl. Meanwhile, preheat the grill to medium, and grill the bacon for 4-5 minutes, turning, until crisp and thoroughly cooked. Allow to cool slightly, then cut into bite-sized pieces. Add the bacon, spinach and tomatoes to the serving bowl. Pour over the dressing, toss gently and serve.