This sweet and tangy dressing is great over your favourite lettuce greens. This keeps for quite a while so it
can be made ahead of time and refrigerated until ready to use.
1/4 cup canned coconut milk
2 tablespoons GF prepared mustard
2 tablespoons white wine vinegar
1 small clove garlic, pressed
1 tablespoon olive oil
2 teaspoons finely chopped fresh dill
2 teaspoons honey
1/4 teaspoon GF chicken bouillon granules
1/8 teaspoon freshly ground pepper
Whisk all the ingredients together well and refrigerate for a few of hours to allow the flavours to meld.