Guestcipe: A Hezipe
I asked Heather for a guest recipe, since I miss her and some of y’all are anti-gluten. R-E-S-P-E-C-T.
Hez writes:
Who says you can’t win friends with salad? You can with this one.
Toss together chopped apple, green pepper, brie and ham with romaine lettuce and top with tarragon/mustard salad dressing. (If you have them, try adding chopped nuts - especially walnuts or pine nuts - sunflower seeds, raisins or dried cranberries)
To make dressing, start with a jelly jar with a tight-fitting lid and in it, combine the following, adjusting for taste as you go:
2 tsp whole grain mustard
a few sloshes / roughly 3 tbsp good olive oil (eyeball it)
2 tbsp balsamic vinegar (give or take)
2 tsp dollop of dijon
1 tsp whole mayonnaise
2 to 3 tsp lemon or lime juice
2 generous pinches of tarragon
salt & freshly ground pepper to taste
Close lid tightly, shake vigorously and serve over salad or as a piquant sauce with salmon, ham or pork. Seal & store unused portion in fridge for 2 or 3 days.
Bon appetit!
