Lemon-Mustard Dressing (This is what I used for the pomelo and daikon radish salad)
1/4 cup olive oil
1/4 tsp grated lemon zest
1/8 tsp finely chopped fresh ginger
1/8 cup fresh lemon juice (1/4 cup might be too much, but add more than 1/8 if you want more zing)
1 to 2 tbsp finely chopped green onions or chives (I used green onions from the market)
3 tsp spicy mustard (I used Chinese style hot mustard; you could probably substitute Dijon)
1/4 tsp sea salt
Whisk it all together!
I used these measurements for a 2 to 4 servings of salad (depending on the portioning). It would be easy to double the recipe and keep some for another use.
On Thursday, I plan to spend some time with She Eats Beats. I'll post the meat pie recipe. I'm also hoping to synthesize some of the suggestions and recommendations that have come my way. There are so many! If I'm very lucky, I'll have a new Super Bowl post to share. And this weekend, I should be back on track with a Saturday night meal. Hmm. A Valentine dinner?
Finally, be on the lookout. I'm hoping to have a guest-post up before the month-end.