Finally the Easter break obliged with just a little bit of sunshine, just enough for Jingles and I to have our late lunch on the terrace. We had chicken tricolore salad - chicken fillets grilled with a little bit of sweet chilli sauce and balsamic vinegar with avocado, cherry tomatoes, sun-dried tomatoes, mozzarella and mixed leaves. I made some honey mustard dressing to go with it. The below was more than enough for two large salads.
Honey mustard dressing
juice of half a lemon
twice as much olive oil, more if you need it
teaspoon wholegrain mustard
salt and pepper
Put the lemon juice into a bowl and whisk in the oil gradually. Taste it, and if it tastes really overly lemony add some more oil. Then add the mustard, whisk in, then add the honey and whisk some more. Season to taste.