Mustard Vinaigrette

-Add to a jar with a tightly fitting lid…
-¼ cup extra virgin olive oil, 1 TBS mayonnaise, 1 TBS Dijon mustard, 1 tsp maple syrup or sugar, 1/8 cup Balsamic or rice wine vinegar, ¼ tsp sea salt and lots of freshly ground black pepper.
-Add 2 cloves of garlic put through a garlic press.  Shake well and serve.

Little Gem Salad with Balsamic Dressing

-Boil a small pot of water, enough to boil 3-4 eggs.

-Add the eggs in when boiling and set timer for 7 minutes.

-When eggs are done add some cold water and then lightly crack them on the edge of the pan.

-Soak in cold water for about 5 minutes, then peel.

-When ready to serve, cut in half carefully as yolk is still semi soft. Sprinkle with sea salt and freshly ground pepper.

-Preheat your oven to 375 degrees.

-Put 6-8 pieces of thick cut bacon on a baking tray and bake in the oven for about 12 minutes until golden.

-Cut into bite size pieces then set aside.

-Cut the ends off 2 heads Little Gem lettuce.

-Separate leaves into bite size pieces and wash well.


In a small jar with a tight fitting lid, mix together the following:

1 clove of garlic (put through a press)

¼ cup extra virgin olive oil

1/8 cup Balsamic vinegar

1 scant tsp Dijon mustard

A pinch of sea salt and freshly ground black pepper to taste.

-Mix well.


-Chop up some green onions.

-Arrange the lettuce leaves on some salad plates.

-Top with some green onions, the bacon pieces and the eggs.

-Sprinkle with a few tsp of dressing and the cheese of your choice, Gruyere or sharp cheddar would be nice.

Iceberg Lettuce Wedges with Bacon and Homemade Blue Cheese Dressing

-For the dressing: Mix 1 cup good mayonnaise with 1 tsp coarsely ground black pepper and 1 tsp hot sauce. 
-Stir well then add ½ cup coarsely crumbled blue cheese. Stir until blue cheese is incorporated. 
-Thin the dressing with water or buttermilk if necessary.
-Cut ½# pound of bacon into 1-inch pieces and cook over medium heat until just crisp. Set aside. 
-Cut 1 iceberg lettuce into 6 wedges, leaving some of the core intact to hold the wedge together.
-Place each wedge on a plate and add some dressing. 
-Cut ½ a sweet onion into rings, and add to the plates along with 1 tomato sliced into wedges.
-Add the bacon and some more black pepper.

Honey, Lemon and Dijon Vinaigrette

Best made with Helsing Junction Farm honey!

-Put 2 heaping TBS honey in a small mason jar with a tight fitting lid.

-Add the following:

1 TBS Dijon mustard

2 cloves of garlic put through a garlic press or finely minced

The juice of 1 fresh lemon

A big pinch of sea salt and some freshly ground black pepper.

-Stir together well.

-Add ¼ cup olive oil.

-Shake until well mixed and serve fresh, makes about enough for 4 small salads.

Balsamic Maple Vinaigrette

-Press 1 clove of garlic through a garlic press.

-Finely chop 2-3 TBS chives (optional).

-Add to a jar with a tightly fitting lid along with the following:

¼ cup olive oil

1/8th cup Balsamic vinegar

1- 2 TBS maple syrup

2-3 TBS red wine or lemon juice

1 rounded tsp of Dijon mustard

A big pinch of sea salt

-Shake well and serve fresh.