Best Dijon Mustard Vinaigrette Recipes

DIJON MUSTARD VINAIGRETTE

Steps:

• In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.

DIJON MUSTARD VINAIGRETTE

Steps:

• Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE

Steps:

• Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.

STRAWBERRY VINAIGRETTE WITH DIJON MUSTARD

Steps:

• Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.

SPINACH & PEAR SALAD WITH DIJON MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
• In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
• Add remaining dressing, spinach and onion and toss to coat.

ALMOST-EMPTY DIJON MUSTARD JAR VINAIGRETTE SALAD DRESSING

Steps:

• In the almost-empty mustard jar (or other container), combine Dijon, vinegar, sugar, salt, and pepper; shake well.
• Transfer to a bowl and, whisking constantly, slowly add olive oil.

SWEET ONION CHAMPAGNE VINAIGRETTE W DIJON MUSTARD

Steps:

• 1. Preheat oven to 425 degrees. Place the onion on a baking pan drizzle with a little olive oil. Roast until the onion is nice and browned. Remove from oven and let cool
• 2. Place the onion in a food processor with the rest of the ingredients. Process until well incorporated

BEET SALAD WITH DIJON MUSTARD VINAIGRETTE

Steps:

• To make vinaigrette: Combine the mustards and vinegar in a small bowl. Season to taste with salt and pepper. Gradually whisk in the oil. Taste and adjust the seasoning. If the dressing is too thick you can add a small amount of water. To make salad: Preheat oven to 425. Wrap the beets in a large foil packet. Place on a baking sheet and bake for about 45 minutes to 1 hour or until tender. While the beets are cooking, spread the nuts on a baking sheet and bake until they start to brown about 5 minutes. Remove beets from the oven and allow to sit until cook enough to handle. Remove skin and discard. Cut beets into 1/4" slices and season lightly with salt. Set aside. Drizzle the salad greens with 5 tablespoons of the dressing. Toss the roasted beets with 3 T dressing. Divide the dressed salad greens among 6 plates. Top each with dressed beets. Scatter walnuts over the beets and sprinkle with cheese. Serve at once.