Honey Mustard Vinaigrette

6 Tablespoons extra virgin olive oil
3 Tablespoons raw, organic Apple Cider Vinegar (brand such as Bragg’s or Spectrum)
1-2 Tablespoons raw honey
1 tsp. prepared stone-ground Mustard
2 Tablespoons warm water
Pinch of salt
Several grinds of fresh black pepper, to taste
4 drops organic lemon essential oil


Put all ingredients in your blender, starting with the Olive oil. Blend on high until mixture is thoroughly blended and emulsified. Yield: about ¾ cup. This dressing will keep for about a week in the fridge. After initial blending, shake well before each use.
 

The lemon essential oil is optional, but adds a delightful sweet lemony flavor.