Three different kinds of mustard give this dressing its signature flavor. Mix your salad first and pour the vinaigrette over each individual portion.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
(Whatever vegetables sound good, maybe not the cucumber)
1/2 tablespoon each of whole-grain, maple, and Dijon mustard
A little honey
Some lemon juice
2 tablespoons olive oil
Salt and pepper
(Maybe a fresh herb minced as well)
Mix veggies, then add a little dressing to each individual portion.
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