Double Mustard Salad Dressing

[mrdutton]

Here is a recipe that is very wine friendly. Use this dressing for your salad and then pop open a nice bottle of red wine from the Southern Rhone or other places (Cali or OZ) that use similar combinations of grapes; even goes well with red ZIN.

Equal amounts of Brown Mustard (Deli Mustard) and Dijon Mustard (about two tablespoons of each).
1/3 cup Olive Oil (extra virgin)
1/3 cup Cannola Oil
1/6 cup white vinegar
1/6 cup tarragon vinegar
1/3 cup chicken stock

Herbs of your choosing - frankly I use dried herbs from a packet of Good Seasons Italian. On occasion I'll throw in a little extra parsley and chives and garlic or some thyme and marjoram (either dried or fresh).

In a mixing bowl, add the two mustards. Then slowly whip in the oil until thoroughly blended with the mustard. This should produce a fairly homogonous emulsion.

Add the herbs and mix together.

Slowly whip in the vinegar until it is thoroughly blended with the oil/mustard emulson.

Slowly whip in the chicken stock until it is thoroughly blended with the emulsion.

Use sparingly on any type of mixed-greens you wish. Add roast chicken, seared tuna or even thin slices of rare steak to your greens mix.

Drink a Zinfandel, CDR or CDRV along with your dressed salad.

[Innkeeper]

Thanks Mike!

[Kcwhippet]

Now, that looks really nice. I'm going to add this one to my collection.

[mrdutton]

This tangy delight also held up well with the Chardonnay from OZ that I had last night.