This post was brought to you by the makers of French’s Dijon Mustard. I received compensation to write this post through the French’s Easter Program … all opinions expressed are my own.
Let’s play some word association. I’m going to say two phrases and I want you to tell me in the comments below the first thing that pops into your mind, ok?
French’s Dijon Mustard and Easter dinner.
I am going to bet my purple Easter hat that you thought of ham, didn’t you? I’m going to admit it, I thought of ham right off the bat as well when I was contacted to create a recipe using French’s Dijon Mustard for my Easter dinner. A juicy, gorgeous ham with a sweet Dijon mustard glaze…pure heaven.
However, while I fully encourage you to put a fabulous mustard glaze on your ham this Easter, I went completely in the other direction for this recipe.
I absolutely love that this website of mine gives me the opportunity to work with companies whose products I use on a regular basis and French’s mustard is no stranger to my refrigerator. Mike will only eat French’s mustard as his one and only topping for any BBQ sausages in the summertime.
With the thought of how heavy Easter dinner can be, my thoughts turned to lighter fare to use the French’s Dijon Mustard in. I love using mustard in a vinaigrette for some acidity, the many taste layers of mustard add much more to a vinaigrette than vinegar does.
Now, please don’t be scared of the fruit in this recipe because yes, apples and blueberries aren’t the usual salad fare. However, everything in this salad combines to make a sweet, savoury and tangy salad that doesn’t make you feel like you’re eating rabbit food, which is always my goal when I’m creating a salad recipe.
This salad is the perfect side dish for your Easter meal to balance out the ham, potatoes, pierogis and other assorted heavier dishes. I would personally prepare each one in a small salad bowl and serve at the beginning of the meal to whet everyone’s appetite!
What’s on your Easter menu this year? Who’s making a big ol’ ham with mashed potatoes and the works?
Happy Cooking everyone!
- bag of spring salad mix 6-8 cups
- 1 medium apple thinly sliced
- 1 cup blueberries
- 1/2 cup creamy Swiss cheese diced
- 1/3 cup toasted hazelnuts or almonds for sprinkling
- French's Dijon Mustard Maple Vinaigrette
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tbsp French's Dijon mustard
- 1 tsp apple cider vinegar
- Divide the greens between 4-6 salad bowls. Top each bowl with apples, blueberries and Swiss cheese. Sprinkle each with hazelnuts. Combine the vinaigrette ingredients in a jar, shake well, and then drizzle over each salad bowl. Serve and enjoy!