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
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.
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.