I stopped by at Waitrose on my way home today and bought a whole honey-mustard roast chicken. I served last night’s leftover risotto with the roast chicken and a simple rocket-tomato salad. I made a honey-mustard dressing for the salad using:
- juice of 1/2 lemon
- 2 tbsp extra-virgin olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- salt and pepper to taste
The dressing was probably one of the nicer ones I’ve made in a long time, thanks to the combination of the sweetness of the honey and the sharpness/tangy-ness of the mustard and lemon juice.