Since I bring my own lunches to work, which are usually salads, I like to have a variety of salad dressings. I can't buy gluten-free salad dressings in Seoul, so I've started to make my own. There's a lot that you can do with simply balsamic vinegar, olive oil, and different arrangements of herbs. Here's my latest mix:Ingredients
1 heaped tbsp of wholegrain mustard
2 tbsp of freshly squeezed lemon juice
2 tbsp of balsamic vinegar
5 tbsp of best olive oil
1 tsp salt
1 tsp freshly ground black pepper
Mix all ingredients together. Serves 4.
