- ¼ cup German or Dijon mustard, preferably with an apple cider vinegar base (as opposed to distilled white vinegar)
- 3 tablespoons raw honey
- 2 tablespoons goat’s milk yogurt or pureed soaked cashews
- ½ teaspoon horseradish
- dash of salt
- 1 tablespoon chopped fresh tarragon (optional)
- In a small bowl, whisk all of the ingredients together until smooth. Store the dressing in a sealed bottle or jar in the refrigerator for up to 7 days.
This Honey Mustard Dressing Recipe is delicious on everything from raw veggies to my healthy, gluten-free Chicken Tenders. It can even be made dairy-free by using soaked cashews. Try it today!
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