I am calling this a vinaigrette because the folk who posted the original version I based mine on did, and…
firstly, let me apologize, because I did not note from where I got the original concept.
OK, that out of the way, I tried this on a regular salad and it was… meh.
Much more better to use this really lovely mustard spread on a roast beast or haunch of ham or even a sammich or twelve.
Or, if you must try it on a salad, my I suggest replace the more salad dressing like vinaigrette in this kielbasa salad?
Making this dressing is a snap; I used my blender, but you could just take a large mixing bowl and a whisk; there’s more stirring together than emulsifying in this vinaigrette.
•1/2 cup Dijon mustard
•1/2 cup whole grain mustard
•1/4 cup brown sugar
•1 tbsp maple syrup
•1 clove garlic
(minced, if you’re not using a blender)
•1 tsp red pepper flakes
•1/4 cup cider vinegar
Add the ingredients to a blender container and pulse until everything is combined and the garlic well and truly minced, then give it a good, solid whirl just to be certain.
Transfer to a lidded jar and stash in the fridge until needed.
As I noted above, I did try this on a chopped Romaine salad with quartered Sunburst tomatoes, diced sweet onion crumbled Lemon Feta Dip (spread, call it what you will, it’s tasty!), and crumbled maple roasted bacon.
It was… OK, but nothing special.
Then, I slathered a bit on a sammich filled with sliced deli roast chicken and, oh my!
Repeat tests with leftover roast beast in a roll up, a bit of honey baked ham on rye, and even slathered on a good, Chicago beef hot dog on a poppy seed roll and a bit of Ciao! Piccolo on top, really showed me where this vinaigrette belongs; on the sideboard next to a huge honkin’ platter of meat.
Try it yourself and see if you don’t agree.