Sauces and Dressings

Asparagus, Endive and Orange Salad with Raspberry Mustard Vinaigrette

1 1/2 lbs. fresh asparagus
Boiling water
2 navel oranges, peeled
1 Tbsp. raspberry vinegar
1/4 cup orange juice
1 tsp. Mendocino Mustard Hot & Sweet
1 Tbsp. olive oil
1 Tbsp. chopped chives
Salt and freshly ground black pepper, to taste

Break off tough ends of asparagus and discard.
Cut asparagus on an angle into 1 1/2-inch pieces. In a large pot of boiling
water, blanch asparagus 2-3 minutes. Drain and rinse under cold water.
Transfer to bowl. Separate oranges into sections; cut each section in half.
Add oranges and endive to asparagus. In a measuring cup, whisk together vinegar,
orange juice, mustard and olive oil. Stir in chives. Season with salt and
pepper, to taste. Pour dressing over vegetables and toss until coated.

Serves 4

Grilled Fennel with Hot & Sweet Mendocino Mustard Vinaigrette

4 fennel bulbs
2 Tbsp. olive oil
1-2 Tbsp. Chopped Parsley
salt & pepper to taste

1/3 cup rice wine vinegar
1 tsp. (generous) Mendocino Mustard Hot & Sweet
1-2 tsp. meyer lemon juice
½ cup Extra Virgin Olive Oil

Prepare grill for cooking.

Cut off tops of fennel at the top of the bulb. Cut bulb into three or four
pieces depending on the size making sure to leave the root end of each piece
intact. Steam fennel for 7-10 minutes until fork just pierces through the
fennel. Remove fennel from steamer and toss with 1-2 T. olive oil. Grill
on each side for 5-7 minutes. Fennel should pierce easily with fork but not
fall apart.

Meanwhile, make the vinaigrette. Place rice wine vinegar, mustard and lemon
juice in small bowl and whisk to blend. Slowly whisk in olive oil until
completely blended. Toss grilled fennel in vinaigrette and place in serving
dish. Sprinkle with chopped parsley. Salt and pepper to taste. Serve hot or
at room temperature. Makes a great first course as well as a side dish.

Serves 4

Diane Dahl's Tomato-Mustard Vinaigrette

1 can tomato soup
2/3 cup vegetable oil
1/3 cup rice vinegar
2 Tbsp. Mendocino Mustard Hot & Sweet
2 Tbsp. sugar
1 Tbsp. chopped garlic
1 tsp. paprika
1 tsp. salt
1/2 tsp. pepper

Place all ingredients in a blender or food processor.
Mix on high speed for 60 seconds. Refrigerate.

Makes 2 cups.

Fruity Salad Dressing

1/2 cup Honey Fruit Spread
1 pint Vanilla yogurt

Stir all ingredients together until well combined. Mixinto prepared fruit salad.
Chill and serve.

Makes 2.5 cups.


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