I hate salads but force myself to eat them since they’re like healthy and all that jazz. And I know that if I make the effort to make this dressing ahead of time and keep a container of it in my fridge, I’ll be more likely to do the forcing.

Dig my Soviet garlic crusher manufactured circa 1920?

And you may recall my feelings on store-bought dressing from this post.

(Yield: About 1/2 c)

Ingredients:

3 tbsp fresh lemon juice

1 tbsp brown mustard

1 heaping tbsp honey

1 small garlic clove, crushed

Pinch of salt and freshly ground black pepper

About 6 tbsp extra virgin olive oil

Procedure: Whisk together all ingredients except oil in a bowl. Then add oil in a steady stream while continually whisking. The final product should be homogenous; or as fancy food people say, emulsified. Taste and re-season if necessary. If not  using immediately, store in an airtight container in the fridge for up to ten days.