Loam Collaboration: Mixed Mustards Salad with Honey Dijon Vinaigrette
The perfect blend of bitter and sweet, winter and spring…
As winter turns into spring, I find myself craving salads — but not just regular salads. I like to pile on herbs like they’re lettuce, experiment with my own vinaigrette recipes and garnish my greens with fresh fruit and bright, edible flowers. After all, what says spring more than fresh flowers smiling up at you? 😀
This Mixed Mustards Salad is one of my favorite side dishes for company. It’s colorful, flavorful, and the ingredients are often new to my guests, so it makes for a simple but special dish (that makes me look like a culinary artist!)
The best part? This salad is easy to make, and the recipe is flexible. For example, the lettuce/mustard combo gives balance to the peppery flavor of the raw mustard greens, but feel free to substitute mustards for another bitter green, like arugula, or slice up a pear instead of an apple.
The one recipe element you should absolutely hold on to is the dressing advice: Remember to add the herb and flowering elements after you dress the salad, so the fresh herb fronds and blooms don’t wilt. Or leave the dressing levels up to your guests and serve the tangy Honey Dijon Vinaigrette on the side.
Ready to make your own? Cruise over to the Loam Agronomics site for the full salad and dressing recipe, and check out other “sprinter” (spring/winter) dishes you’ll love!