Often, when making potato salad (I love to make it with Yukon Gold potatoes, capers, hard boiled eggs and garden herbs), I want a little more punch to my dressing.  But you can use this dressing on any type of salad, especially a vegetable salad such as one made with cooked green beans with goat cheese and herbs.

Ingredients

Olive oil

Rice wine vinegar

Dijon Mustard

Honey Mustard

Salt and Pepper

Directions

Olive oil to the blue oil  line of the SaladSuccess Shaker

Rice wine vinegar to the top vinegar line

One spoonful of Dijon mustard

2 spoonfuls of Honey mustard

1 dash of pepper

2 dashes of salt

Shake vigorously in the SaladSuccess Shaker

Adapted from Newman’s Own Cookbook by Paul Newman and A.E. Hotchner

This is a wonderful all seasons recipe especially for our fall fruits.  I suggest that you try this on a bed of spinach with sliced thin pears or apples, pecans or walnuts and a sprinkling of goat cheese.  I usually use an ale or beer mustard, but a spicy brown or honey mustard is equally as great.  If you really want this to be a gourmet salad, consider toasting the nuts at 350ºF for 10 minutes.  For maple syrup pecans, just mix a 1lb. of shelled nuts in a bowl with 2/3 cup of maple syrup, 3 tbsp. sugar, and a 1½  tsp. cinnamon or a dash of cayenne and then bake on a greased sheet at 350ºF for 10 minutes. If you are having a “I hate to cook day“, to heck with roasting nuts and just add to your salad about a cup of fruit and nuts mix.

Olive oil to the ½ line

Real maple syrup to the ¾ line

Red wine or balsamic vinegar to the top of the blue line

Spoonful of spicy brown, ale or honey mustard

Juice of 1 line

Salt, 2 pinches

Pepper, 1 pinch

Shake vigorously