Red Grape Haricot Salad With Mustard Dressing Food

GRAPE AND RED ONION MOSTARDA

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the red onion, mustard seeds and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the vinegar, sugar and Dijon mustard and stir to combine. Bring to a simmer and add the red grapes. Cook, stirring often, until the grapes are starting to break down but still have a little texture, about 10 minutes longer. Allow the mixture to cool completely. Serve with your favorite meats and cheeses.

BROCCOLINI WITH MUSTARD DRESSING

Steps:

• Cook 2 bunches trimmed broccolini in a large pot of salted boiling water, 3 minutes. Drain; rinse under cold water, then pat dry. Whisk 1/4 cup sour cream, 1 tablespoon each water and whole-grain mustard, 1 teaspoon apple cider vinegar and 1 tablespoon minced shallot; season with salt and pepper.Drizzle over the broccolini.

WILD MUSHROOM SALAD WITH CORN MUSTARD DRESSING

Steps:

• For honey lemon vinaigrette, Whisk all ingredients together. Store covered and refrigerated. For the garlic in the corn mustard dressing, place unpeeled garlic cloves in a small sauce pan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husks from garlic. For the corn mustard dressing, add garlic, shallots and stock to a blender and blend until smooth. Add mustard and slowly pour oil in with motor running until dressing is smooth and thickened. Stir in lemon juice and season with salt and pepper. Store covered in refrigerator until ready to use. For the mushrooms, heat the clarified butter in a large saute pan and saute the mushrooms until barely tender and still holding their shape. Season with salt and freshly ground pepper, set aside and keep warm. For assembly of the salad, lightly toss the greens with some of the honey lemon vinaigrette and arrange attractively on plates with the mushrooms. Spoon the corn mustard dressing around and garnish with the dill sprigs, fried capers and cheese. Serve immediately.

HARICOTS VERTS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
• Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
• Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
• Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.