Another one of my most requested recipes as a private chef: my mustard vinaigrette. Recipe below…

Usually when I arrive on a job this is one of the first things I make. This makes enough for a salad for about 4 people ish…. I usually make a HUGE batch of this so I don’t have to end up making it every night. If you do make a lot of it in advance and your dressing splits when kept at room temperature then just pop it in fridge for 15 mins and give it a shake and it will get thick again.

When I make a salad dressing, my absolute pet peeve is using balsamic vinegar in a dressing (balsamic glaze is an absolute no from me!). I just find balsamic discolours the salad and makes it look yucky! My top tip is always use either apple cider vinegar or white wine vinegar as it keeps those leaves nice n green.