Mustard Roselle Vinaigrette

By | August 28, 2015


Whisk the mustard and lemon juice, and whisk in enough olive oil in little drizzles to make a smooth, slightly thick vinaigrette. Spoon in the roselle syrup. Use with a peppery salad, like arugula or watercress.


  • 1 teaspoon Dijon mustard
  • Juice of ½ lemon
  • Extra Virgin olive oil (enough to emulsify)
  • 1 teaspoon roselle syrup
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