, chef Matt Molina and his team blitz this mix in a food processor so that the mustard seeds break up, highlighting their piquant taste. You can whisk the dressing instead and enjoy the pop of the whole mustard seeds with each bite. This dressing was created to go with
but is also delicious on any salad, from leafy greens to roasted beets, and can season grain bowls too.2 tablespoons white wine vinegar⅓ cup extra-virgin olive oilPulse both mustards with the vinegar, garlic and lemon juice in a mini food processor until smooth. With the machine running, drizzle in the olive oil. Or, you can make the dressing by hand: Whisk both mustards with the vinegar, garlic and lemon juice in a medium bowl. While whisking, slowly drizzle in the olive oil.
Yum yum yum!
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