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  • 2 tsp grainy mustard
  • 1 tsp liquid honey
  • 1/3 cup fresh lemon juice (*see note)
  • 1/3 cup extra virgin olive oil (I use Olio Santo)
  • Fresh ground pepper


  • Combine in a bowl mustard, honey and lemon juice. Gradually whisk in olive oil until well combined and season with pepper. Set aside.
  • For this salad I used organic baby greens, sliced strawberries, feta cheese, and candied pecans.
  • Here is how I make the pecans. Candied Pecans
  • In a frying pan set on low/med heat, melt 1 Tbsp coconut oil.
  • Add @ Tbsp agave nectar, sprinkle of cayenne, ½ tsp good cinnamon and heat for a minute. Add 1 ½ cups pecans and cook for 2-3 minutes, watching heat for not to burn the mixture. Stirring constantly.
  • Remove from heat and once cooled they are ready to be served. (store extras in the fridge)
  • **Lemon Hints**I love the lemon squeezer I got from Williams Sonoma. It really makes the work of getting juice much easier. Here is a hint on getting as much juice as possible out of your lemons.
  • Poke 3 holes in lemon with a knife, place lemon in microwave for 20 seconds. You will get much more juice that way.
  • Also, when your lemons are starting to go in the fridge, put them in the freezer and remove them for future juicing.
Tried this recipe?Let us know how it was!