¼ cup German or Dijon mustard, preferably with an apple cider vinegar base (as opposed to distilled white vinegar)
3 tablespoons raw honey
2 tablespoons goat’s milk yogurt or pureed soaked cashews
½ teaspoon horseradish
dash of salt
1 tablespoon chopped fresh tarragon (optional)
In a small bowl, whisk all of the ingredients together until smooth. Store the dressing in a sealed bottle or jar in the refrigerator for up to 7 days.
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Recipe and Photo credit: Dr. Axe
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