PELZMANN SALAD DRESSING
1 tbsp. Pelzmann’s walnut oil
1 tbsp. Pelzmann’s cider vinegar from natural apple juice
1 tbsp. Dijon mustard
30 g chervil and parsley
1 lemon
approx. 1/8 l Pelzmann’s pumpkin seed oil
pinch of salt
2 cl elderflower syrup
1/16 l vegetable stock
Blend mustard and vegetable stock into oils (as with mayonnaise). Add elderflower syrup, salt, lemon, Pelzmann’s natural-juice cider vinegar and fresh garden herbs.
