Ingredients
4 tbsp Coconut Oil
1 tbsp Olive Oil
2 tbsp Maple Syrup
Juice from 1/2 Lemon
1-2 tsp Whole Grain Dijon Mustard
3 tsp Sesame Seeds
1/2 tsp salt
Pepper to taste
Preparation
-Warm coconut oil in a pyrex measuring cup. Doesn’t need to be hot, just warm enough to melt. With the addition of the olive oil and syrup it will stay liquid for quite some time!
-After all coconut oil is melted, add olive oil, maple syrup (For a more summery/fruity version, try substituting 1 tbsp of syrup for 1tbsp of raspberry jam!)
-Add the rest of the ingredients and whisk together.
-Transfer mixture to a glass jar or salad dressing bottle and shake for a minute. The dressing will need to be shaken before it is put on salad too.
-This dressing keeps in the fridge for a very long time, it just needs to be heated slightly before use. I usually just run the bottle under hot water in the sink and then let it sit in a bowl or pot of hot tap water for 15min. Once liquid again, shake and enjoy!!
