Dill Sauce

This dead easy dressing works brilliantly with Gravadlax and salad leaves as a light starter.  Don't be tempted to use the stuff that comes with gravadlax, it tasted horrible by comparison!

Ingredients
7g sugar
100ml red wine vinegar
3 teaspoons Dijon mustard
100ml olive oil
salt and freshly ground black pepper
2 large tbsp fresh dill, finely chopped

Method
Whisk the sugar, vinegar and mustard together in a bowl. I use a hand held blender to do this.  Now add in the oil while blending to get a smooth and thickened dressing.  Season, to taste, with salt and freshly ground black pepper, add the dill and serve separately with the Gravadlax and salad leaves.