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Mustard Dressing for Greens

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  • Author: Jill Baker
  • Yield: Just under 1 cup 1x


This simple dressing just gives a lift to greens and is perfect with pork sausages, or brined and smoked pork chops. It keeps well in the fridge.



3 tsp. Dijon Mustard

1 tsp. Red Wine Vinegar

2/3 Extra-Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper


Mix all the ingredients together and toss with your steamed/sautéed/boiled greens. Serve immediately as it’s best served hot.


This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.