Good quality extra virgin olive oil
Apple cider vinegar
Gravelburg German grainy mustard
Craik honey
Clark’s Mediterranean Splice Blend
Salt and pepper


To prepare a dressing, I must refer to the golden rule of Food & Wine… there are no rules! I wanted to plant that seed as a reminder to be creative. Typically the ratio for a vinaigrette is 3:1 oil to vinegar. Once you have this nugget of information the dressing is a blank canvas. However, how about the other ingredients? What if the mustard is bringing more zing? What if the chive blossoms sharpen up the palate too? Therefore the magic is in tasting your creation as you play. I like to change the ratio of oil and vinegar to 3:2. The vinegar really gets your mouth watering!

Flavoured oils have lots of applications in the kitchen, however, I’m a big fan of the flavours of the garden and I don’t want to mask the delicate goodness that we’ve harvested. That’s why I like to use good quality oils with more subtle flavours. Olive oils, sunflower, grape seed, whatever your choice is, the end result will be affected by the quality of the oil. So, for dressings don’t cheap out on the oil. So start at the top whisking together the ingredients. Depending on how much you want to make, you will need to adjust the mustard and honey and seasoning, for one cup of dressing maybe a tsp. each of honey and mustard. Remember to taste and take notes. A hint: be sure your greens are clean and dry before dressing. The dressing won’t stick to wet greens. This is a bold dressing that will accompany the robust flavours of The Green Sisters mustard greens with spicy micro greens and arugula.

Fill your belly with good things!

Kirby Froese