Naturally delicious real food.

Mustard cream dressing

The secret to every good salad is of course the freshest ingredients, hopefully straight from the garden but a salad can be made or broken by a dressing. This dressing is a summer staple for me, wonderful on green leaves and crisp vegetable salads such as carrot and apple or fennel.


This will keep in the fridge for a couple of weeks – ready for your leaves every night!salad leaves

Mustard cream dressing

Serves 10

4 tsp dijon mustard

1 small clove of crushed garlic

200ml of low fat fromage fraiche or creme fraiche

4 tsp sherry vinegar

salt and freshly ground pepper

Whisk the mustard and garlic into the fromage fraiche.

Season with salt and pepper.

Whisk in the vinegar.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.