Category: Dijon Mustard - Farm-Fresh Market

Fresh Corn Salad

7/26/2023

Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

Scallion Vinaigrette

7/19/2023

Ingredients

¼ cup white-wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
Pinch of sugar
¾ cup extra-virgin olive oil
3 chopped whole scallions (about ¼ cup)

Directions

In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
Slowly add extra-virgin olive oil, whisking until emulsified. Whirl all in a blender. Refrigerate until ready to use.

Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

6/14/2023

Ingredients
For the Salad:

3 cups broccoli florets
1 1/2 cups radishes cut into 1/8ths
1 tablespoon olive oil
1/4 cup golden raisins
1/2 cup chopped red onion

For the Dressing:

1 tablespoon lemon juice
1 tablespoon unseasoned rice vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon chopped mint
1/4 teaspoon Kosher salt
Freshly ground pepper

Instructions

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
While the vegetables are roasting, cover raisins in hot water to rehydrate.
To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.
In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature

Spinach, Asparagus Crustless Quiche

5/9/2023

Ingredients

1 Tbsp olive oil
½ cup chopped yellow onion
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups packed baby spinach
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
6 large eggs
½ cup half-and-half (or whole milk)
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Swiss or Gruyère cheese

Preparation

Preheat oven to 375°F. Lightly grease a 9-inch deep-dish pie pan.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes.
Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes.
Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the cooled asparagus mixture and cheese; spoon into the prepared pie pan.
Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.

Raw Beet Salad

8/24/2022

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Directions

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Let sit in refrigerator for an hour to let flavors merge (though OK to serve immediately)
Serve

Carrot Slaw

6/1/2022

This recipe is adapted from a Bobby Flay original.

Ingredients

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley

Directions

In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth.
Whisk in the olive oil until completely blended.
Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed.
Add the parsley and toss.
Chill 30 minutes before serving.

Blueberry Spinach Salad

7/14/2021

8 servings
IngredientsDRESSING:
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil

SALAD:
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese (or feta if your preference)
1/2 cup chopped pecans, toasted (or other nut or crunch factor)

Directions

Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

Panzanella Salad

6/9/2021

Ingredients

2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound day old bread of your choice, 1 1/2-inch cubes (about 6 cups bread cubes)
½ cup extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped

Directions

Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain. Drain for a minimum of 15 minutes.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink.
Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Combine bread cubes, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

Carrot Mustard Slaw

6/2/2021

Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

Soak a thinly sliced red onion in water for 15 minutes; drain.
Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
Whisk in 1/3 cup olive oil, and salt and pepper to taste.
Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.