Yield: 1 cup dressing
Preparation time is 5 minutes
Ingredients
- ½ cup pumpkin seed oil (125 millilitres)
- ¼ cup olive oil (60 millilitres)
- ¼ cup champagne vinegar (60 millilitres)
- 1 egg yolk
- ½ tablespoon Dijon mustard (7 millilitres)
- 1 tablespoon fresh chopped parsley (15 millilitres)
- 1 teaspoon buckwheat honey (5 millilitres)
Directions
- In a small bowl using a whisk, mix the egg yolk and honey with the mustard. Add the vinegar and slowly add the oils. Stop mixing and check for seasoning, add salt and pepper as necessary. Add the fresh parsley and serve over endive leaves.