The first time I tried a honey mustard dressing made with wholegrain mustard was at Salad Shack. I liked the dressing very much. I used to see chefs on TV put mustard into salad dressings. At that time, I thought it was weird.
After I tried it myself, I realized that mustard gives the dressing a lift and from then on, I added mustard to my dressings. I started off by using those yellow mustard that you put on hotdogs or burgers and then I graduated to dijon mustard.
The problem with me is that I buy a bottle of mustard, use it once or twice and then it sits if the fridge untouched for months. These things have a short shelf life after opening and I have wasted countless bottles of mustard. When it is time to toss the mustard, I dig it out and save the bottle. I collect the bottles because I think they are cute.
Since I liked the dressing at Salad Shack, I decided to recreate it at home. The one at Salad Shack was on the thick side which I felt made it difficult to dress the salad. I remember having to ask for extra dressing because the salad was under dressed. It was difficult to spread the dressing evenly over the greens since it was so thick.
I am quite happy with my concoction, though it is not 100% spot on. When I served salad with this dressing during Chinese New Year, it was well received by my family. So I am sharing the recipe in case anyone is interested.
Honey Wholegrain Mustard Dressing
Recipe source : Phong Hong
- 2 tablespoons wholegrain mustard
- 2 tablespoons honey
- 6 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, finely minced (or 1 tsp garlic powder)
- salt and pepper to taste
1. Put all the ingredients into a bowl and whisk to combine.
2. Taste and adjust seasoning.
Note : My recipe is agak-agak (estimated), so please make adjustment according to your taste.