Taste Of France Salad Dressing - cooking recipe

Ingredients

2 tablespoons lemon juice, freshly squeezed (30 ml)
1 tablespoon superfine sugar (15 ml caster sugar)
1 pinch sea salt (Maldon or pink Himalayan salt, or just table salt, to yr taste)
1 teaspoon mustard, Dijon, smooth (I used a teaspoon)
1/4 cup fresh cream (about 63 ml)
1 pinch coarse black pepper

Preparation

Put the lemon juice in a bowl, and add the sugar. Whisk a little, for the sugar to dissolve. (Do not use granulated sugar, as it takes too long to dissolve).
Add rest of ingredients, and whisk. Leave a while. The dressing will thicken a little.
If using with loose-leaf \"mesclun\" or young green salad leaves, toss with very little drressing, only enough to slightly coat the leaves.
In the photograph I used more dressing, on 2 halves of a romaine, (here called cos lettuce) to drench the halves in the dressing.