I got this recipe from a book I purchased at a library book sale for 25 cents -- for this recipe alone, it was definitely worth the price. (Optimum Nutrition for Babies and Young Children). The author, Lucy Burney, said "This dressing got my youngest interested in salad." Note -- it is a British book, so if you find it, just be prepared for some cultural differences in wording -- which can be fun to read. This is a nice recipe because you know what's going into your salad dressing -- it got kind of distressing to read some salad dressing labels.
1 tablespoon Dijon mustard (I didn't have any and used regular mustard)
1 tablespoon honey
1 small clove of garlic, peeled, crushed, and minced
3 tablespoons apple cider vinegar
6 tablespoons olive oil or flaxseed oil or sunflower oil (I used olive oil)
Mix together mustard, honey, and garlic to form a smooth paste. Slowly add the cicer vinegar, mixing until you get a smooth sauce. Add the oil, mixing thoroughly. Keep in the fridge, where it will thicken further. Use flaxseed oil or cold-pressed sunflower oil if you are going to use the dressing straight away. Makes 10 tablespoons.