4 t Dry mustard

4 t Salt

1 T Paprika

8 oz Lemon juice

12 oz HONEY

32 oz Vegetable oil

2 oz Ice water

Dissolve mustard, salt and paprika in lemon juice. Blend in HONEY. Gradually add oil, mixing well after each addition, until mixture is smooth and opaque. Mix in ice water until blended. Cover and refrigerate. Serve with fruit, tossed mixed greens, and edible flower blossem salads. From Connecticut Honey by Eastern Connecticut Beekeepers Association