Garfield said, “Never trust a skinny chef”. I was reminded of this on three separate occasions this week when people commented that I am far too thin given the treats I bake. I promise that just like everyone else, we have to watch what we eat, even though I definitely make room for testing! 
Our day-to-day diet is rather uninteresting from a blogging perspective. Whole foods, in the best quality we can afford, prepared simply so the natural flavors shine through. One day, I promise I will blog about my cereal or the many things I like to serve with eggs. (kidding…)
One of the great things about living on California’s Central Coast is the bevy of fresh produce available year-round. I was about to prepare some for the Godfather and I to enjoy at lunch this week and realized it’s just the thing for this week’s blog! The recipe I’m sharing is for the salad dressing and makes enough to last a few meals for us, adjust accordingly based on your preferred dressing usage. I think this may also make a wonderful marinade, but I haven’t tested so this is pure speculation.
Garlic Honey Mustard Salad Dressing
- 3 tbsp honey
- 2 tbsp mustard
- 1 tbsp evoo
- 3 cloves garlic
- Mince the garlic and place into a small bowl, add the rest of the ingredients and whisk until combined.
- Serve immediately or keep covered and chilled in the refrigerator up to one week (it won’t last that long…).