Sweet & Tart Mustard Dressing
From
Moosewood Cookbook
Cookbook
Page 42
Course: Salad Dressings
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We keep this dressing in a glass jar in the fridge. My husband likes to use a grainy Dijon mustard. I prefer to use maple syrup instead of honey. It's a good idea to have a good quality red wine vinegar (or other flavored vinegar) on hand if you want to make dressings from scratch.