I love this dressing so much, it is always in my fridge. I use it on raw salads, cooked beans and fish. We have ACV sitting next to the kettle. It reminds us to take our dose to build our immune system as we approach winter. Only buy organic, unfiltered ACV with the “mother.” (the culture that sits at the bottom of the jar) and never take it straight. Always add to warm water and honey if you want it sweetened. I have 1 tsp honey to 2 tbsp ACV and warm water, (as much water as you like) If there is someone not feeling so well in my home they also get a lot of raw garlic in it as well.
See my page on ''fermenting'' on how to make your own ACV
Apple Cider Vinegar Dressing Recipe
2 tbsp dijon mustard
2/3 cup mild flavour extra virgin olive oil
1 clove garlic , smashed and chopped
4 tbsp honey or brown rice malt syrup
1/2 tsp sea salt
1 lemon juice
1/2 cup Apple Cider Vinegar
Method
1 - Combine all ingredients in a jar and shake.
Store in fridge for up to 2 weeks.
Do you know how to tell if the garlic in the shop is grown in New Zealand ?
Never buy the pure white, bleached looking garlic, they are usually the cheapest and often come in bags. The picture above is grown in New Zealand. It will have the roots showing with a bit of good old dirt.