Do you remember this recipe from those little calligraph-ied cookbooks I made you a long time ago? It really is an outstanding dressing. I always wanted it; but never made it. Because toasting the sesame seeds was just toooooo teeeeeeedious. But then, one day, I thought "F--k the sesame seeds", and left them out. And do you know what? The dressing is just as good without them. If you toss some toasted pecans into your salad, the pesky seeds are downright unneccesary!
This is so good, I wanted to revive it, and bring it to the web page.
2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons toasted sesame seeds, (optional)
1/2 clove minced garlic
freshly ground black pepper