1/4 pint / 150 ml olive oil
1 1/2 tablespoons / 70 ml wine vinegar
1 clove garlic, crushed
2 teaspoons soft brown sugar
1 teaspoon wholegrain mustard
1 tablespoon chopped chives
1 tablespoon chopped thyme
1 tablespoon chopped mint
salt & pepper
- Mix all ingredients together - a blender or food processor does this in 20 seconds.
- The dressing can be kept in a small screw-topped jar in the refrigerator for up to a week.
- Use white wine instead of wine vinegar.