This honey and mustard dressing is one of those staples I make on repeat. It’s lightly sweet, gently sharp, and easy to adjust depending on how strong you like your mustard. Shake it together in minutes and it instantly lifts even the simplest salad.

Why This Recipe Works

The honey balances the sharpness of the mustard.
Shaking in a jar helps it emulsify quickly without fuss.
A small amount of lemon keeps it bright.
It’s easy to tweak — more honey for sweetness, more mustard for bite.

Ingredient Notes

Mustard: Dijon gives a smooth, balanced flavour. Wholegrain adds texture and a little extra punch.
Honey: Runny honey mixes best. If yours is thick, warm it slightly.
Oil: Use a light olive oil or neutral oil so it doesn’t overpower the dressing.
Vinegar/Lemon: Either works — I use apple cider vinegar.

How To Serve

Drizzle over simple green salads.
Toss through warm roasted vegetables.
Spoon over grilled chicken or salmon.
Use as a quick marinade for chicken thighs.

Storage

Store in a sealed jar in the fridge for up to 5 days.
Shake well before using as it may naturally separate.

Honey & Mustard Salad Dressing

A quick honey and mustard dressing made by shaking everything together in a jar. Easy to adjust and keeps well in the fridge.

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Prep Time 5

Total Time 5

Ingredients Method Notes

Ingredients

4 tbsp olive oil extra virgin
4 tbsp apple cider vinegar
3 tbsp Dijon mustard adjust to taste
2 tbsp honey
1 large garlic clove crushed
1/2 tsp salt
freshly ground black pepper to taste

Method

Add all of the ingredients to a clean jar with a tight-fitting lid.
Screw on the lid and shake well until fully combined.
Taste and adjust the mustard, honey or seasoning if needed.

Notes

Store in the fridge and shake again before using. Keeps well for several weeks.
Using a locally sourced honey gives the best flavour.