Cranberry mustard vinaigrette with balm

Name: Cranberry mustard vinaigrette with balm
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 6 TABLESPOONS light balsamic vinegar; 4 TABLESPOONS Instant Chicken Bouillon; 2 TABLESPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON liquid honey; 8 TABLESPOONS Oil; 3 TABLESPOONS dried cranberries; 2 stem(s) Lemon balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

6 TABLESPOONS light balsamic vinegar
4 TABLESPOONS Instant Chicken Bouillon
2 TABLESPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON liquid honey
8 TABLESPOONS Oil
3 TABLESPOONS dried cranberries
2 stem(s) Lemon balm

Directions

1
Mix vinegar, bouillon and mustard. Stir in salt, pepper and honey. Add oil little by little, season with salt and pepper. Add cranberries and mix again. Wash lemon balm, pluck leaves from the stalks and cut into fine strips, except for something to garnish.
2
Stir the melissa into the vinaigrette. Serve in a glass and garnish with lemon balm.