As we near the end of summer,  I find myself eating a lot of salads. It’s too hot to cook! So that I don’t get bored, I’ve been concocting new dressings to spice up my greens. I wanted to share my favorite with you — it takes about 2 minutes to make and can be used on salads, steamed vegetables, even in a pasta salad. So versatile.

Makes enough for 3-4 salads

5 tbsp extra virgin olive oil
1 tbsp whole grain mustard
1/2 tsp agave nectar
1/4 c red wine vinegar
1 garlic, finely minced
Juice of 1/2 lemon
salt and pepper to taste

Wisk everything together until well blended and emulsified. Serve immediately. Can be stored in an airtight container.