Elderflower Vinaigrette - cooking recipe

Ingredients

1/2 cup elderflower cordial (I add a little extra)
1/2 cup extra virgin olive oil (I use a lighter flavored olive oil so as not to overpower the cordial)
2 tablespoons white wine vinegar (apple cider vinegar works well too)
2 teaspoons Dijon mustard
2 teaspoons honey

Preparation

Place all the ingredients in a screw top jar, screw on the lid and shake vigorously until the all the ingredients are incorporated and creamy.
Serve immediately on baby leaf salads or as a dressing on hot new potatoes. The dressing also makes a good light sauce for fish or baked chicken.