mall bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper
In a salad bowl, whisk dijon mustard and honey till blended.
Slowly incorporate balsamic vinegar.
Whisk till completely dissolved with dijon mixture.
Slowly drizzle in olive oil while whisking continously.
Season with salt and pepper to taste.
If you want it tangier, add more balsamic vinegar.
Good with field greens, chunked tomatoes, feta and arugula.
Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
With the blender on very slowly pour in the walnut oil beat until well combined
Just before serving drizzle the dressing over the salad.
Mix lemon juice, vinegar, and country dijon mustard in a small bowl.
Boil the asparagus until just done in a large wide saucepan.
Drain asparagus and remove to serving plate.
Toast mustard seeds over medium-high heat for 3 minutes, being careful not to burn them.
Pour the dijon mustard mixture into the pan and mix well.
Put the asparagus back into the pan and toss to coat.
Remove the asparagus to the serving plate and top with the extra sauce.
Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.
In large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes. Drain well and transfer to large bowl. Add apricots, apple, raisins and golden raisins. Set aside.
Mustard Honey Dressing: In small bowl, whisk together oil, orange juice, vinegar, mustard, honey, salt and pepper. Pour over rice mixture and toss gently. Let cool; cover and refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, add mint and toss to combine.
Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes. Remove from heat and transfer to a bowl to cool.
Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture. Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.
In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
Add remaining dressing, spinach and onion and toss to coat.
Combine mustard and vinegar. Add remaining ingredients except oil. Mix until well blended. Add oil and incorporate one tablespoon at a time. Chill. Keeps several weeks. Use on salad greens.
ondue with Maille(R) Honey Dijon mustard: Slice the leek as thinly
Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and
Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.
rush, paint Maille(R) Honey Dijon mustard over turkey. Place lemon and
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
Brush chops with dijon mustard.
Press each chop into breadcrumbs to coat.
Bake a 350 for 20 -30 minutes.
Mix maple syrup and dijon mustard.
Place aluminium foil in a baking sheet, place salmons on top.
Rub sauce (do no use all) on salmon. Bake at 350 degrees.
After 5 minutes open oven and rub more sauce into salmon (this will make it juicy).
Bake for additional 5 minutes or until ready.
All done, enjoy.
nd a little mix of Dijon mustard and low fat mayo.
uree, red currant jelly, and Dijon mustard in a saucepan over medium
exture but I modified the recipe below based on ingredients listed
Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.