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