One of my favorite books since Mark started this beekeeping adventure is The Backyard Beekeeper by Kim Flottum.  It's easy to understand, explains all of the important stuff, has awesome photos, and includes recipes!

Tonight for supper club I made Tangy Lemon Dressing and it was a big hit.  For the salad, I mixed fresh organic spinach and romaine, then added canned mandarin oranges, fresh blueberries, fresh pear slices, and sunflower seeds.  I'd taken red onion in a side dish, but no one added it.  The dressing is very thin, so next time I might try making the base in my food processor to attempt to emulsify the oil.  It's tangy, light, and perfect for a summer salad.

1/4 cup olive oil
1/2 tsp. lemon peel, grated
1/4 cup lemon juice
1/4 cup water
2 Tbsp. fresh chives
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/4 salt (which I just realized I left out -- I didn't even notice it before!)

Shake all ingredients in tightly covered container.  Makes about 3/4 cup dressing.