Our garden pots of tomatoes are in full bloom and we have managed to pluck enough to use in our daily cooking and salads and some.  This evening’s salad was predominantly garden fresh cherry tomatoes with cucumber, salad leaves and feta cheese.  It was dressed with a Dijon mustard vinaigrette and then finished off with some fresh figs and toasted walnuts.  All in all both of us enjoyed the fruits of our labour and look forward to experimenting with new dressings to compliment our garden fresh tomatoes.

Honey/mustard vinaigrette

What do I need to make it?

• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Juice and zest of one lemon
• 1 tbsp candied orange and lemon peels
• Salt & pepper to taste

How much will I make?

Enough to dress 4 side portions of salad

How do I make it?

Mix the mustard and oil first and then add the lemon zest and juice – give it a good whisk.   Add the honey and adjust the seasoning.  Finish off with the candied orange and lemon peels and keep vinaigrette aside.  Place salad leaves, tomatoes, cucumber and feta cheese in a large bowl and mix in the dressing.   Serve the salad in bowl and garnish with toasted walnuts and fresh figs.