Dijon honey mustard sauce

Tonight I was in a rush to get dinner done, and I was running late getting home. I'd planned on making some coconut flour crusted chicken nuggets, but with the time constraints, I had to improvise. Luckily I had a few lbs of shredded chicken breast ready to go so I decided to utilize it. I heated the chicken in a little coconut oil in a skillet and then added this yummy sauce:

dijon honey mustard sauce:
2 tbsp dijon mustard
1 tsp honey
1tbsp balsamic vinegar
1/2 tsp fresh ginger (finely grated)
2 tbsp EVOO

I don't like to heat the EVOO so after the chicken was warm, I turned the heat to low and added the sauce. It is soo yummy and can be used as salad dressing, dip, or sauce. I served the chicken along with roasted sweet potato wedges coated in coconut oil, pumpkin pie spice, and cardamom; and a romaine salad dressed with balsamic and EVOO, and little avocado. Quick, simple, and super delicious!