Navelwort and Sorrel Dressing

A new discovery for me, I've known that it's edible for a few years now but could never pluck up the courage to eat it after the smell of the crushed leaf didn't really do much for me, but now I am so glad I did. 

In the spring, the taste is mild and thirst quenchingly juicy, making it an excellent candidate for a salad leaf. 

Another simple recipe with basic ingredients:

4-5 Sorrel leaves

A handful of Navelwort

A teaspoon of Dijon mustard

Black pepper

Lemon juice (1 lemon)

Salt

3 tablespoons of Olive oil

Small squeeze of honey

Put all ingredients in a blender.

I like to keep it in the fridge for salad dressing, drizzle on a freshly cooked quiche, with cheese and on rice or a dip for chips or arancini.

 It's versatile and has a fresh taste.