VINAIGRETTE

Zitronen-Olivenöl-Dressing

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The mustard oils contained in mustard have an antioxidant effect and the vinegar provides lactic acid as well as lactic acid bacteria. Both have a positive effect on your intestinal health. So yeah, yeah and yeah!

Zitronen-Olivenöl-Dressing

PREPARATION

  1. Peel and coarsely chop the shallot.
  2. All ingredients except the mustard in the blender, including the coarsely chopped shallot. I have a Vitamix and am a fan.
  3. Blend everything once, so the shallot is absorbed into the emulsion.
  4. Then stir in the mustard on low speed.
  5. Transfer to a jar, such as this one from Ball Mason, for 475 ml. I would avoid plastic containers due to the high acidity from the vinegar. Glass is safer.

INGREDIENTS FOR 2 SALADS

80 ml apple vinegar, unpasteurised, unfiltered and therefore naturally cloudy like that of fairment

250 ml extra virgin olive oil

1 shallot or two if very small

1 tablespoon grainy mustard

2 tablespoons honey or date sweetener

pepper

salt

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