Prep 10 mins
Cook 0 mins
This is just as delightful on cold ham as it is on a crisp garden salad.
- 4 fluid ounces light olive oil
- 2 fluid ounces tarragon vinegar
- 2 fluid ounces apple jelly, melted
- 1 pinch sea salt, finely ground
- 1⁄2 teaspoon mustard (add more, to taste)
- Mix all ingredients thoroughly by shaking the living daylights out of them in a screw-topped bottle or jar.