4 ts Dry mustard
4 ts Salt
1 tb 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