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.
mall bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper
Make the Dijon Mustard Vinaigrette: Put the shallots, vinegar, bay
Set oven to 400\u00b0F.
Grease a large baking sheet/pan.
Mix all the veggies with olive oil and garlic (if using) to coat well.
Season with salt and pepper.
Place on the baking pan.
Roast in oven for about 30-35 minutes, or until tender.
To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
Garnish with fresh herbs if desired.
Delicious!
Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain.
Combine the green beans and onion in a large bowl.
Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk.
Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.
Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.
otatoes in same bag used for asparagus, add 1 tsp olive
Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.
cook in the oven, uncovered, for about ten minutes or until
Whisk together vinegar and mustard.
Add the oil slowly, whisking until thickened and smooth.
owl and knead the dough for 5 minutes. Let it rest
In a small bowl, mix the sugar, salt, red wine vinegar, Dijon mustard, and olive oil until thoroughly mixed and the sugar and salt have dissolved; stir in the garlic.
rush, paint Maille(R) Honey Dijon mustard over turkey. Place lemon and
uree, red currant jelly, and Dijon mustard in a saucepan over medium
ther ingredients, saving the oil for cooking. Mix gently.
Refrigerate
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.
Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, 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.
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.